- 4 140g Fresh Huon Salmon Portions
- 1 Cup savoy cabbage, thinly sliced
- 1/2 Cup carrot, shredded
- 1 Cup spring onion, thinly sliced
- 1 Cup ranch dressing
- 1 tbsp BBQ sauce
Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges