This dish is one of the beauts created for the Cobram Harvest 2018 lunch with Insiders up at the olive grove. If you are not an Insider already...what is going on?? Go and get yourself sorted. We are having waaay too much fun for you to be on the outside looking in.
Anyhoo...this dish is a real cracker. The perfect way to eat salmon. Perfectly pink and flaky. Don’t add the lemon juice dressing to the peas until the last minute and the colours and flavours will totally pop.
Go on...get all cheffy and give this a go.
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Need
- Enough Extra Virgin Olive Oil (EVOO) to cover salmon BUY
- Few drops doTERRA lemon oil BUY
- Few drops doTERRA black pepper oil BUY
- 1 Piece salmon, skin off, per serving
- Creme Fraiche to serve
-
Salsa
- Zest and juice 2-3 lemons
- pink salt flakes to taste BUY
- Fresh dill, picked
- A few frozen peas
-
Seeds
- Pepitas
- Sesame
- Fennel
Do
- 1
Pour the oil into a shallow baking dish. You need to be sure that the oil will cover the salmon adequately once it is heated.
- 2
Place into an 80°C oven. Test the temperature of the oil every 10 minutes until it reaches 70°C. You will need to use a digital thermometer for this process.
- 3
Place the salmon into the heated oil and turn the oven temperature down to 70°C.
- 4
Cook the salmon for exactly 10 minutes. Remove from the oil immediately. It should be translucent and pink in the middle. If you like it cooked a little longer, leave it in for another few minutes, but it will continue to cook once removed from the oil.
- 5
While the salmon is cooking, prepare the salsa by combining all ingredients except the peas. (Remove the peas from the freezer to thaw.)
- 6
Toast the seed mixture on a medium heat until fragrant.
- 7
Spread a spoonful of the creme fraiche on serving plates and sprinkle with the seed mixture.
- 8
Place the salmon on top and then add the peas to the salsa before piling on top of the salmon. Garnish with more dill leaves if you have some available.
