Pan fried Huon Salmon with warm Olive Dressing and Steamed Greens


  • 4 x 200gm Huon salmon portions
  • Olive dressing:
  • 1/2 cup extra virgin olive oil
  • 150gm kalamata olives, roughly chopped
  • 1 large clove of garlic, chopped
  • 6 anchovy fillets
  • 1 Tbsp baby capers, drained
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup flat parsley leaves, roughly chopped
  • 2 Tbsp chopped dill
  • 1/2 cup cream
  • 1 lemon
  • Greens:
  • 1 broccoli, trimmed stalks and cut in half
  • 1 cup snow peas
  • 1 cup sugar snap peas


  1. 1

    For the Olive Dressing:

    Heat the olive oil in a pot until hot, but not smoking.
  2. 2
    Add the chopped olives and fry for 1-2 minutes.
  3. 3
    Add the anchovies, capers and chopped garlic and fry until the anchovy dissolves or breaks up. Then add the cream and remove from the heat.
  4. 4
    Add half of the herbs and retain half for sprinkling at the end. Add lemon juice to taste.
  5. 5
    Liberally season the salmon with salt and pepper.
  6. 6
    Heat a non-stick fry pan and add 1 Tbsp. of oil. Place the salmon skin side down and adjust heat to medium. Cook the salmon to your liking.
  7. 7
    Steam or boil the vegetables in salted water while the salmon is cooking.
  8. 8

    To serve

    Arrange the vegetables on the plate and place the salmon portions on top. Liberally dress with the Olive Dressing and sprinkle with the remaining fresh herbs.