Huon Salmon with Roasted Red Onion & Capsicum Ragout and Grape, Currant & Pinenut Salsa

Ingredients

• 3 Fresh Huon Salmon portions, skin on
• Oil & butter, to cook
• Salt & pepper
• Fresh lemon
• For the Ragout:
• 2 of each colour capsicum (6 in total)
• 2 red onions
• 1/2 cup cherry tomatoes
• 1 tbsp lilliput capers
• Basil
• For the salsa:
• 1/2 cup seedless red grapes, cut into quarters
• 1/4 cup cucumber, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup currants
• 2 tbsp pinenuts, toasted
• 2 tbsp parsley, finely chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice

Method

1. 1

   To prepare the ragout, remove skin from onions, cut in half (leave in the core) and cut into wedges.
   Lay wedges evenly on a lined tray, drizzle with oil and season with salt and pepper. Roast for 15mins
   at 200°C or until well coloured and cooked through.

2. 2

   Remove seeds and pith from the capsicums, and finely slice lengthways. Cut cherry tomatoes into
   halves or quarters depending on size.

3. 3

   In a heavy based pot, heat up some oil on high heat and sauté capsicum and tomatoes. Once soft,
   reduce heat to medium, add capers and allow to cook out until it begins to break down. At this
   stage, take off heat and mix through roasted onions and a few leaves of torn basil.

4. 4

   To prepare salsa combine all prepared ingredients. Adjust lemon juice and oil to taste. Season with
   salt and pepper.

5. 5

   To prepare the salmon, in a hot pan, heat some oil. Season your fillet with salt and pepper and seal
   presentation side down first. Reduce heat if oil starts to smoke or burn. Once a golden crust has
   formed, seal the other side and continue to cook to desired level. If fillet is thicker, you may need to
   flash in oven for a couple of minutes to help the process. Deglaze the pan with some lemon juice and
   emulsify in some butter to make a pan sauce. Check flavour and seasoning.

6. 6

   To serve

   Place ragout in centre of the plate. Place salmon on top, in the middle. Drizzle pan sauce over and
   garnish with the grape salsa. Serve with a fresh lemon cheek.
   Enjoy!