OK, Tasmania is nowhere near the Atlantic, but if Pacific Oysters can be grown in Adelaide (on the Southern Ocean) and Sydney Rock Oysters in Albany, Western Australia, then who's going to have a problem with Atlantic Salmon from Tasmania? Not me. Especially when it's as good as it was this morning at the market.
Here's how T. cooked it: (She gave me the night off, I've been doing all the housework - man, that is EXHAUSTING.)
Marinade for the salmon: a dessertspoonful of seed mustard, the juice of a good-sized orange, a generous splash of tamari, a teaspoonful of honey and a couple of drops of sesame oil. Mix, pour over salmon fillets, into the fridge for half a day.
Peel and slice a sweet potato, place in a baking dish, cover with foil and bake fifteen minutes.
Remove from oven, add salmon to baking dish, pour marinade over fish and sweet potato. Cover and bake for fifteen minutes, removing foil cover after ten.
Served with mashed potatoes and spinach wilted with chopped garlic and olive oil.
The flavour of the salmon demands something different to the usual chardonnay ... maybe a Tahbilk Marsanne.
Or, even better, a few of these.
Here's how T. cooked it: (She gave me the night off, I've been doing all the housework - man, that is EXHAUSTING.)
Marinade for the salmon: a dessertspoonful of seed mustard, the juice of a good-sized orange, a generous splash of tamari, a teaspoonful of honey and a couple of drops of sesame oil. Mix, pour over salmon fillets, into the fridge for half a day.
Peel and slice a sweet potato, place in a baking dish, cover with foil and bake fifteen minutes.
Remove from oven, add salmon to baking dish, pour marinade over fish and sweet potato. Cover and bake for fifteen minutes, removing foil cover after ten.
Served with mashed potatoes and spinach wilted with chopped garlic and olive oil.
The flavour of the salmon demands something different to the usual chardonnay ... maybe a Tahbilk Marsanne.
Or, even better, a few of these.
Boags is better Tassie beer! :)
ReplyDeleteBut the salmon sounds devine . . .
I've not tried Boag's, Kimbofo - I might give it a go.
ReplyDeleteOh you must. Especially if you are a foodie, because they make everything with fresh quality ingredients and brew everything twice as long as everyone else so it costs more but tastes better. Did a tour of the brewery in December and was mighty impressed. My only quibble is that they don't make enough of the stuff and hence they don't export any of it. Here in London town I have to stick to the local brews.
ReplyDeleteMmmmm... I bet that would be tasty with Pacific King Salmon or a nice filet from the Copper River.
ReplyDeleteAs always, delicious!