- 1 140g Fresh Huon Salmon portion (skin on)
- 2 tbs Butter
- 1 tsp Olive oil
- 1 Garlic clove – finely chopped
- 1 Long red chilli - deseeded and finely chopped)
- 1 Leek – trimmed and cut into 2 cms segment
- 6 Brussel sprouts – trimmed and halved
- 1 tbs Tahini
- 1 tbs Micro herb – garnish
- 1/4 cup Fresh lemon juice
- Pinch Sea salt
- Pinch Pepper
Melt the butter on a low heat and add the garlic and chilli and cook for 2-3 minutes
Add the Brussel sprouts and cook for 1-2 minutes
Add the leeks and ensure both the brussel sprouts and leeks are coated in the butter
Season everything in the hot pan with some salt and pepper and allow to cook on a low heat for 8-10 more minutes before taking off the heat and sitting aside
Season the skin of the Huon Salmon portion with a pinch each of the sea salt and pepper
Heat the olive oil in a new pan on a medium-high heat
Once oil is hot place the Huon Salmon portion in the pan skin-side down and lightly press down on it to sear the skin
Cook for 3-4 minutes skin side down before beginnging to turn.
Only turn once onto each side of the portion to sear each side.
Salmon should be a light even pink on each side.
Salmon is cooked when the skin is crisped to your liking.
Please note. Cooking times will vary if using a bigger portions cooked.
Remove from the heat and place the salmon and greens onto a plate.
Squeeze the lemon juice over the greens and salmon.
Serve with tahini and garnish with micro herbs
To increase the number of serves just multiply all the ingredients by the number of serves desired!