Seared Tasmanian Salmon with passionfruit dressing, sautè warrigal greens and Rosella chutney
- Prep Time :
- Cook Time :
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- 4 Passionfruit (pulp)
- 25g Caster sugar
- 1/2 Lemon (juiced)
- 50ml Grapeseed oil
- 75ml Sherry vinegar
- 100g Caster sugar
- 250g Fresh Rosella (finely sliced)
- 1 Chili (finely sliced)
- 1 Golden Shallot (finely sliced)
- 100ml Water
- 4 Salmon fillets
- 100g Warrigal Greens
- 10g Butter
Place passionfruit pulp, sugar & lemon juice in a pot to simmer for approx 5min
to reduce by 1/3. Pour into a bowl and let cool. Once cooled, gradually whisk in oil. Season with salt & pepper to taste.
Place sugar & vinegar into a pot, bring to boil and add finely sliced Rosella,
shallot & chilli. Simmer for approx 30min or until liquid is almost gone. Reserve any remaining liquid for garnish and let chutney cool.
Score, oil and season Salmon fillets, skin side. Sear skin side down until crisp, turn over and seal other side. Finish cooking on a tray in a preheated oven for 3-5min (medium-rare). Sautè warrigal greens in butter, salt & pepper. Serve Salmon fillet on a bed of warrigal greens and decorate plate with chutney ribbons.