Crispy Huon Salmon with Zucchini Ribbons and Pesto


  • 2 140g Fresh Huon Salmon portions (skin on)
  • 1 tsp Olive Oil
  • Sea salt
  • Black pepper
  • 3-4 Zucchini - cut into noodles or ribbons
  • 1/2 Lemon - Juiced
  • 1 Bunch basil - leaves removed
  • 1/2 Garlic clove
  • 1/2 Cup Macadamias
  • 1/4 bunch Mint - leaves removed
  • 1/4 cup Olive oil (add more if needs be)


  1. 1
    Heat the oil in a fry pan on a high heat. Pat the skin of the salmon dry, season. Add the fish to the pan – skin side down. Cook for 4-5 minutes on the skin side. Flip over and cook 3-4 minutes on the flesh side. Remove from the heat.
  2. 2
    Add the ribbons or noodles to some salted boiled water. Remove zucchini after 20 seconds. Drain thoroughly. For the pesto throw all of the ingredients into a blender or food processor. Blitz for 20-30 seconds or until fully combined. Remove from the blender.
  3. 3
    Add 1-2 tbs of pesto to the zucchini and mix thoroughly. Add a squeeze of lemon and season. Serve with Huon Salmon.