Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy

This is another amazing Joshua Retzer (of Stillwater fame) salmon recipe! This dish is a bit more straight forward than others and is a fantastic way to showcase a cutlet of Huon Salmon.

Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy
10 Minutes
15 Minutes


  • 20 Fresh Tiger Prawns
  • 500ml Sweet Chilli Sauce
  • 1tbsp Fine Diced Garlic
  • 1tbsp Fine Diced Ginger
  • 1/2 bunch Coriander roughly Chopped
  • 6 Vietnamese Mint Leaves Roughly Chopped
  • 1/2 Lime
  • 80g Butter
  • 4 bunches Bok Choy Chopped into 3rds
  • 4 Huon Salmon Cutlets


  1. 1

    For the Sweet Chilli Prawns

    In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.

  2. 2

    To Finish

    Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.