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

This recipe was presented by Josh Mathewson as part of episode 9 of Huon Salmon’s Secret Pantry Business Facebook Live Series.

Packed with flavour and colour, this dish will not disappoint.
Simple enough for the children to help make for Mother’s day, but tasty enough to wow any guest.

Don’t miss out on future Secret Pantry Business episodes! Watch previous episodes or sign up for updates here – www.huonaqua.com.au/huon-hub/secret-pantry-business/.

Huon Salmon with Roasted Red Onion & Capsicum Ragout and Grape, Currant & Pinenut Salsa
Preparation:
10 Minutes
Cooking:
20 Minutes
Serves:
3

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!

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