Featured Article

Whole Roast Fish w/ Smoked Salt

Whole Roast Fish w/ Smoked Salt

Dec 21, 2020
Tasman Sea Salt Smoked Salt goes wonderfully with all types of fish....
Smoky Salted Caramel Sauce

Smoky Salted Caramel Sauce

Dec 21, 2020
INGREDIENTS 75g Butter200g Brown Sugar125ml Double CreamTasman Sea Salt Smoked Salt METHOD...
Duck Breasts w/ Spiced Smoked Salt

Duck Breasts w/ Spiced Smoked Salt

Dec 21, 2020
INGREDIENTS Duck BreastsTasman Sea Salt Smoked SaltChinese Five Spice  METHOD Rub the...
Fillet of Beef w/ Tasmanian Pepper Berry

Fillet of Beef w/ Tasmanian Pepper Berry

Dec 21, 2020
INGREDIENTS Beef FilletOlive OilButterTasman Sea Salt with Pepper Berry METHOD Preheat oven...
Roasted Seasonal Vegetables with Wakame Seaweed

Roasted Seasonal Vegetables with Wakame Seaweed

Dec 09, 2020
Preheat oven to 190°C. Toss a mixture of seasonal vegetables – we...

BBQ Crispy Skinned Salmon Fillet with Chimichurri

BBQ Crispy Skinned Salmon Fillet with Chimichurri

Serves: 4 people | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

4 x 200g Salmon fillets, skin on
1/2 Bunch flat-leaf parsley, leaves finely chopped
1/2 Bunch coriander, leaves finely chopped
3 Garlic cloves, finely grated
1 Red chilli, de-seeded and finely chopped
1 Lemon, juice and wedges
2 tbls Red wine vinegar
Murray River Gourmet Salt Flakes
Freshly cracked black pepper
Extra-virgin olive oil
Vegetable oil

Method:

  1. Pre-heat the BBQ to high heat with the hood down.
  2. Combine the parsley, coriander, garlic, and chilli in a mixing bowl, add red wine vinegar, season generously with Murray River Gourmet Salt Flakes and cracked pepper and add 3 tbls extra virgin olive oil, mix well then set aside.
  3. Brush the salmon fillets with vegetable oil; generously sprinkle the skin with Murray River Gourmet Salt Flakes, drain away any excess oil.
  4. Open BBQ hood, and turn BBQ to medium heat; place salmon fillets skin side down on the flat grill and hold in place for a few seconds, cook for 3 minutes; and then turn over and cook for a further 1 1/2 minutes or until cooked to your preferred doneness. Remove from the BBQ and place on the BBQ resting rack and rest for 5 minutes.
  5. Place the salmon on a serving plate and drizzle with chimichurri, serve with lemon wedges.

 

Recipe Source: Murrayriversalt.com.au
Original Source: https://bit.ly/2ZfEKuN

 

Murray River's SALT FLAKES available at Drink International ➡️ https://bit.ly/3ijOM70