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An Occasion to Remember
- Ginger Infused Marlborough Salmon
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- Day Boat Snapper with Vanilla Fennel and Clam Espuma
Lunch with Friends
- Chermoula Marinated Chicken
- Summer Shrimp Salad
- Mushrooms & Beans with Sour Cream Lime Dressing
- Asparagus, Spinach & Lemon Risotto
- Roast Scampi Tails, Cured Ham, Kumera Gnocchi, Parsnip Puree and Butter Sauce
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Ginger Infused Marlborough Salmon
This wonderfully fragrant dish will be sure to leave an impression; with minimal effort. This will easily become one of your signature dishes that doesn’t require hours in the kitchen. This recipe works equally well with a whole fish – simply use the couscous salad as a stuffing rather than a side dish.
Ingredients
500gm Salmon Fillet
1 tbsp freshly grated ginger
1 tbsp olive oil
1 tbsp lemon juice
Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Couscous Salad
1 ½ cups couscous
1 ½ cups boiling water
1 tbsp butter
½ cup dried apricots
1 spring onion, chopped
2 tbsp fresh coriander
Salt & pepper to season
Preheat your oven to 180 degrees.
Preparation
Combine the salmon, ginger, olive oil and lemon juice in a flat roasting dish. Cover and refrigerate for 30 minutes to 1 hour. Combine all the ingredients for your dressing and set aside.
Next get started with your couscous. Add your couscous, boiling water, butter and apricots to a large bowl. Cover and stand for 5 minutes. Add your spring onion and fresh coriander. Toss gently to combine and then season to taste with a dash of salt and freshly ground black pepper.
Pop your salmon into the preheated oven and grill for 5 – 7 minutes. You could also use the barbeque if you are entertaining outside.
To serve, place the salmon fillet and couscous salad on a large platter. Garnish with a final flourish of chopped coriander and drizzle your dressing over the top.
