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BIG GLORY BAY KING SALMON WITH A SICILIAN OLIVE, PINE NUT AND CAPER RELISH

Serves 4

INGREDIENTS

  • 4 x Big Glory Bay King Salmon portions, skin on (approx. 180 grams each)
  • olive oil for cooking
Relish
  • 3 tablespoons olive oil
  • 2 tablespoons chopped parsley, plus extra sprigs to garnish
  • 1 small red onion, finely chopped
  • 2 slim stalks celery, thinly sliced
  • 2 teaspoons caster sugar
  • 2 cloves garlic, crushed
  • 6 large green olives, flesh sliced off pits
  • 2 tablespoons each sherry vinegar, currants and capers
  • 3 tablespoons pine nuts
  • sea salt and ground pepper
Aioli
  • ¾ cup mayonnaise
  • 2 cloves garlic, crushed
Relish
  1. Heat the oil in a large sauté pan and cook the onion and celery until tender.  Add all the remaining ingredients, except the parsley, and simmer gently for a few minutes for the flavours to mingle. Season with salt and pepper.
Aioli
  1. Stir the mayonnaise and garlic together and season with salt and pepper.
Salmon
  1. Season the salmon with salt. Heat a little oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side or until done to your liking.
To serve
  1. Spread the aioli onto plates then top with the salmon. Spoon over the relish and garnish with extra parsley.