Cooking Level: ★★☆☆☆
250g NZ king salmon fillet
100g Green asparagus
3pcs Cherry tomatoes
10ml Jamie Oliver balsamic vinegar
30ml Olivado organic avocado oil
1tbsp Liquid manuka honey
10g Jamie Oliver Himalaya salt
5g Jamie Oliver black peppercorns
2tbsp Rice bran oil
150g Mixed leaf lettuce
150g Japanese pumpkin
Cut the pumpkin into 1-inch wedges, season with salt and pepper, sprinkle with olive oil and honey. Put into the 200°C oven for around 15 minutes.
Clean the cherry tomatoes, rinse with cold water and cut into quarters.
Cut the asparagus in half and use the tips. Boil the tips in salted water for around 2 to 3 minutes, strain and rinse with cool water and cut the tips into half, set aside.
Pick the lettuce and wash thoroughly with cold water until all the dirt is removed (if any)
Bring the salmon fillet to room temperature for 10-15mins and season with salt, pepper and some avocado Oil.
Heat up the oil in a pan and place the salmon skin side down. Cook until half way turns opaque and flip over on the other side. Baste the salmon with the oil, sear the sides and set aside to rest.
For the vinaigrette mix the avocado oil with the balsamic vinegar, season with salt, pepper and some honey and whisk until emulsified. Mix the salad with the dressing.
Start to plate up: place the pumpkin on the plate with salmon fillet on top. Put the salad next to the salmon, add the cherry tomatoes and the green asparagus tips.
Drizzle the rest of the vinaigrette over the salmon fillet. Serve and enjoy!
SOUTH STREAM TIPS
DON’T dress the delicate green veggies too early, they wilt and become soggy. It's best to dress the salads as close to serving as possible.