- 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
- 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
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.
Remove seeds and pith from the capsicums, and finely slice lengthways. Cut cherry tomatoes into
halves or quarters depending on size.
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.
To prepare salsa combine all prepared ingredients. Adjust lemon juice and oil to taste. Season with
salt and pepper.
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.
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.