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ABC South Australia | Recipe Index | Recipe

Atlantic Salmon, Barossa Style.
Chef: Wendy Wright,
Bacchus Restaurant, Barossa Motor Lodge.

A very simple recipe that takes no time at all.

Serves 1
Degree of difficulty: Low
Preparation time:10 minutes.
Cooking time: 5 minutes.

You need:
1 fillet of Salmon (a nice thick piece)
a squeeze of Lemon juice

**SAUCE**
1/2 cup cream
1 tspn green peppercorns
1 pinch salt
good dash of brandy

Garnish with parsley or chopped chives

Method:
Use a nice healthy cooking spray, (try golden canola, because it's cholesterol free, and it's the lowest in saturated fats), heat up a grill plate or a frying pan.

Sear the salmon on one side until it's nice and dark (not burnt!)

Turn it only once. It needs only a few minutes. Remember salmon should not be cooked all the way through. (Cook to medium/well done level). It needs to be nice and pink in the middle.

When turning the salmon, use a nice thick spatula, otherwise the fish will break into pieces, and give it a drizzle of lemon juice.

While the salmon is cooking, place into a pan, the cream, peppercorns, salt, brandy and your choice of garnish.

Let this sauce simmer, as it will thicken up.

Serving suggestion:
Serve on a plate with a potato rosti and a nice garden salad.

Wine suggestion:
Veritas Christa-Rolf Semillon. (Dry White)

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