Marc Soper's Regal Salmon

Submitted by: Marc Soper
Using: Fresh Salmon: Whole, Steaks & Fillets
Marc Soper's Regal Salmon
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Ingredients

Salmon

  • 300g Fresh Regal Marlborough Salmon, bone out
  • Oil
  • Flaky Salt
  • Cracked black pepper

Bell Pepper & Fresh Basil Salad

  • 2 Red Peppers
  • Oil
  • Salt & Cracked pepper
  • 1/4 Cup picked fresh basil
  • 30ml red wine and raspberry vinaigrette

Dressing

  • 1 small shallot, diced finely
  • 1 clove garlic, finely diced
  • 130ml oil
  • 1/4 tsp Dijon mustard
  • 1/2 tsp honey
  • 50ml pinot red wine
  • 30ml raspberry vinegar
  • seasoning

Method

Salmon

  1. Oil flesh of salmon, season and lay on very hot pan, flesh side down, till even blackness occurs on the fish. Place in oven at 200C for 5-7 minutes or medium cooked.
  2. Remove and rest fish till cool.
  3. Remove skin, scrape away fat (brown colouring off at flesh). Cut into portions.

Bell Pepper and Fresh Basil Salad

  1. Oil peppers, season in roasting tray, put in oven at 200C for 15 minutes till skin blisters.
  2. Remove and place in bowl, wrap with cling film. Leave to cool, this will help moisture build up and create easier removal of skin.
  3. remove seeds and skin, cut into thin strips, slice thin the fresh basil and add the dressing.
  4. Season to taste.

Dressing

  1. Makes approximately 200mls.
  2. Blend all together. Store in fridge. Season to taste.
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