This week’s fish recipe is from celebrity chef and Tassal ambassador, Guy Turland.
- 300 gm Tassel Fresh Tassie Salmon (skin on fillet)
- Half cup preserved lemon juice (from jar)
- 2 tbsp sugar
- 1 tbsp fennel seeds
- 300 ml olive oil
- 1 lemon
- 1 tsp peppercorns
- 1 chilli
- 2 garlic cloves (pressed)
Salsa
- 1 preserved lemon (roughly chopped)
- Seeds from one pomegranate
- 1 avocado (diced)
- juice and rind of one lemon
- Quarter cup parsley (roughly chopped)
- Quarter cup mint (roughly chopped )
Preheat oven to 150°C and place salmon portions on a wide shallow plate. Combine preserved lemon juice, sugar and fennel seeds in a separate bowl. Pour mixture over the salmon and rub generously into each fillet.
Refrigerate the salmon for at least 30 minutes. Remove from the fridge, rinse your salmon with water and pat dry with a paper towel.
Place your salmon on a clean baking tray or in a large pot. Top salmon with lemon rind, chilli, peppercorn and garlic cloves. Cover with olive oil to completely submerge the salmon.
Place in oven and lower heat to 90°C. Bake for 10-15 minutes until cooked through or to your liking.
Meanwhile, prepare your salsa by combining preserved lemon, avocado, pomegranate, mint, parsley, lemon juice and lemon rind in a bowl.
Gently remove the salmon from the oven, liing each fillet from the tray with a large slotted spatula. Allow excess oil to drip off and place on a serving platter. Scatter salmon with salsa and serve.
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