Crispy Skin Ora King Salmon

1 fillet of Ora King Salmon (250g approx.)
3 large tomatoes (de-seeded and sliced lengthwise)
1 red capsicum (de-seeded and sliced lengthwise)
1 yellow capsicum (de-seeded and sliced lengthwise)
1 green capsicum (de-seeded and sliced lengthwise)
1 red onion (sliced)
3 cloves of garlic (chopped)
200g capers (drained)
½ cup chopped curly parsley
½ cup dill
2 lemons (1 zested & juiced plus 1 to serve)
300ml Mount Zero Extra Virgin Olive Oil
Olsson’s Sea Salt

1 handful snow pea tendrils
1 punnet micro red radish
2 Spiral beets (thinly sliced)

cooking time 20 minutes approx
prep time 15 minutes approx

1. Preheat your oven to 180C. Place the sliced veggies, garlic and capers on an oven tray. Drizzle with olive oil (about 100ml) and sprinkle over half of the dill
and parsley plus a generous pinch of salt. Toss well to combine, then pop into the oven for 15 mins. Turn the veggies after about 5 mins to ensure even cooking.
2. Remove from the oven and mix through the juice and zest of one lemon.
3. In a non-stick pan, heat a generous lug of olive oil (about 150ml) on medium heat. Rub the skin of your salmon fillet with sea salt and olive oil. Once the pan is hot,
add salmon to the pan skin side down.
4. As it is cooking, tilt the pan and use a spoon to scoop up the liquid and continually baste the salmon.
5. Don’t flip the fish – this ensures the salmon stays nice and tender. Cook for 4 mins for medium rare salmon.
6. Plate the cooked peperonata and place the salmon fillet on top.
7. Toss the garnish ingredients and remaining herbs in olive oil and sea salt and sprinkle over the salmon. Add an extra wedge of lemon on the side and enjoy!

WINE PAIRING: Rob Dolan White Label Chardonnay

As an oily fish, salmon needs a wine with a good backbone of acidity. Our 2018 White Label Chardonnay has lemongrass and citrus flavours which will pair beautifully with the salmon. The elegant, toasty oak will support the herby flavours from the pepperonata.

– Meg Brodtmann, Master of Wine

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