This salmon dish is easy to prepare and packed full of flavour. With three fabulous ingredients and a garnish of microgreens, this recipe is great enjoyed for a casual dinner or drinks party.

Serves 6

6 pieces (or 1 whole fillet) fresh Akaroa salmon
Julie Le Clerc spicy Saigon sauce
Microgreens, to garnish
Sabato yuzu mayonnaise, to serve 

Preheat the oven to 190°C.

Line a baking tray with baking paper and place salmon on top. Brush salmon with Saigon sauce to coat evenly. Bake in the oven until just cooked (approx. 7-8 minutes) or until the Saigon sauce looks caramelised.

Transfer to a serving plate and garnish with microgreens. Serve with a dollop of yuzu mayonnaise.

Serving Suggestions:

Accompany with sautéed greens dressed with Colonna lemon oil and Puy lentils, Beluga lentils or farro as a main course.

Salmon is also delicious as part of a grazing platter with crostini for a drinks party.

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