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Grilled Wild Salmon with Lemon Myrtle Macadamia Dressing |
What you need
• 1/4 cup Brookfarm Lemon Myrtle Infused Macadamia Oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons white wine
• Fresh corn cut from 2 ears corn
• 2 green onions, chopped
• 1/ 2 red bell pepper, finely diced
• 1/ 4 cup chopped fresh mint
• 4 fillets salmon, bones removed
What you do
Combine 2 tablespoons of the oil with the vinegar and wine and whisk together. Set aside. Heat 1-2 teaspoons of the oil in a non-stick pan over medium-high heat. Add the salmon and cook for 1-2 minutes on each side or until a little under medium rare. Transfer to a plate and keep warm in a low oven. Add remaining oil to pan and saute the corn, onions and bell peppers for 2-3 minutes or until just tender. Add the mint and remove from heat. Place the hot corn salad on plates, top with the salmon and spoon over the dressing. Serve with crusty bread to scoop up the dressing.
Serves 4
Recipe Courtesy of Brookfarm & Sally James |
