Huon Tasmanian salmon, toasted seeds,
quinoa & crab salad,
baby beetroots, pink grapefruit, salsa verde
Serves 4
Quinoa salad
200g Cooked quinoa
100g Cooked & picked blue swimmer crab
300ml Vinaigrette
5g Chopped dill
10g Chopped chives
Combine all ingredients and season.
Salsa verde
30g Picked parsley
30g Picked basil
15g Picked mint
2 Garlic cloves
10g Diced red onion
10 Baby capers
1 Anchovy fillet
250ml Extra virgin olive oil
Place all ingredients into vitamizer & blend until smooth. Season with salt & pepper.
Garnish
6 Cooked & peeled baby beetroots. Cut into half lengthways
12 Pink grapefruit segments
1 Radish, sliced finely
Watercress
Frisee
Crème fraiche
Salmon pearls
Toasted seeds
20g Sesame seeds
10g Onion seeds
5g Fennel seeds
Toast seeds separately. Grind fennel seeds. Mix all together.
Salmon
4 x 200g Pave Huon salmon, skin off
To assemble:
Pan-fry salmon in heavy base fry pan until medium-rare.
Brush one side with olive oil.
Crust with toasted seeds mix.
Set aside.
Place a mound of quinoa salad into middle of plate.
Garnish around with baby beetroots, pink grapefruit segments, radish slices & herbs.
Spoon around salsa verde.
Place seed-crusted salmon on top of salad.
Quenelle crème fraiche on salmon.
Garnish with salmon caviar.