Main Meals
Grilled salmon with apple salad
6
Easy
45 minutes
10 minutes
Wine/Spirit Pairing
Woolworths Limestone Hill Chardonnay 2018
Ingredients
Method
- 2 x 300 g fillets trout or salmon, cut into strips
- black and white sesame seeds, for sprinkling
- sea salt and freshly ground black pepper, to taste For the herbed butter:
- 4 large cloves garlic, finely crushed
- 2 t ginger, finely grated
- 1 t fresh thyme, finely chopped
- 4 T parsley, finely chopped
- 2 t mint, chopped
- 1 green chilli, seeded
- 100 g butter
- 1 lime, zested and ½ juiced
- sea salt and freshly ground black pepper, to taste For the apple salad:
- 4 green apples, cored and sliced
- 4 red apples, cored and sliced
- 1 lemon (or 2 limes), juiced
- 8 sticks celery, thinly sliced
- 1 bulb fennel, thinly sliced
- 2 T mint, finely chopped
- 4 t parsley, chopped
- 4 t fennel fronds, chopped, plus extra to garnish For the dressing, mix:
- ½ cup good-quality mayonnaise
- 3 t milk
- 2 T parsley, chopped
- 2 T fennel fronds, chopped
- salt, to taste
Method
Ingredients
- Press the fish into the sesame seeds to create a crust. Fry in a nonstick pan for 1–2 minutes on each side, adding the herbed butter to the pan in the last minute of cooking time to coat the fish. Season to taste
- Mix the salad and dressing and serve with the fish.
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