Australian Salmon - Salt & Pepper Recipe

As my family and friends are aware, I am a lover of Australian Salmon, any time, anywhere, any meal, I just love it...and what's more it is good for me!  

So once again from the Tassal website, here is a recipe that is quick, simple and easy.  Tassal have many hints and recipes on how to cook salmon, and this is only one of many on how to cook salmon...here

Ingredients

• 4   170 g  Tassal salmon portions, skin off, cut into large pieces
• 3 tbsp cornflour
• 2 tsp flaked salt
• 3 tbsp rice flour
• 2 tsp castor sugar
• 2 tsp white pepper
• 1 tsp ginger, ground
• 1 lime, zested
• oil for shallow frying

to garnish

• 2 spring onions, finely chopped
• 2 red chillis finely chopped
• 2 cloves of garlic, sliced finely
• 1 tsp oil

Step 1

Combine the cornflour, flaked salt, rice flour, castor sugar, white pepper, ginger and lime zest together in a small bowl and mix well. Place half the mixture into a large plastic bag.

Step 2

Place a Tassal salmon piece into the plastic bag and shake vigorously until the piece is dusted evenly in the mixture. Remove and set aside, repeat with remaining salmon.

Step 3

Heat a small amount of oil in a small frying pan and sauté the garlic, chilli and spring onions for 2-3 minutes until browned. Remove and set aside.

Step 4

Heat approximately 10cm of oil in a wok or deep frying pan over a medium heat until oil is hot but not smoking (approximately 180°C).

Step 5

Shallow fry salmon for 2 -3 minutes on each side until golden brown, remove and drain on absorbent paper. Repeat with remaining salmon.

Step 6

Serve salmon over a bed of salad leaves or stir fry vegetables sprinkled with a little extra salt & pepper seasoning. Garnish with sautéed garlic, chilli and spring onions and a wedge of lemon or lime.

I don't know if this accords with the restrictions of one of my favourite bloggers...Fructose Friendly Foodie...but there are sure to be some adaptations which would suit....

Do you like this recipe or do you have a salmon recipe that you would like to share and  comment on?   

Enjoy....Wendy