Seared Tasmanian Salmon

Posted June 5, 2012 by Hannah
Seared Tasmanian Salmon with passionfruit dressing, sautè warrigal greens and Rosella chutney

Posted in : Cuisines :
  • Prep Time :
    30 min
  • Cook Time :
    7 min
  • Ready Time :
    37 min




    Passionfruit dressing

    • 4 Passionfruit (pulp)
    • 25g Caster sugar
    • 1/2 Lemon (juiced)
    • 50ml Grapeseed oil

    Rosella chutney

    • 75ml Sherry vinegar
    • 100g Caster sugar
    • 250g Fresh Rosella (finely sliced)
    • 1 Chili (finely sliced)
    • 1 Golden Shallot (finely sliced)
    • 100ml Water

    Salmon fillets

    • 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.

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