Josh Emett's King Salmon with Dill Gremolata Crust, and Crushed New Potatoes
2 portions of Big Glory Bay King Salmon, skinned and pin-boned
6 new potatoes
2 tbsp olive oil
pinch of sea salt
dill, chopped, plus extra for garnishing
Dijon mustard, for brushing
1 tbsp bread crumbs, toasted
1 tbsp pecorino, grated
1 clove garlic, minced
small handful parsley, chopped
small handful dill, chopped
Crushed New Potatoes
Place the potatoes in salted water and simmer for 20 minutes until cooked through. Strain and add back into the pot with olive oil, crush lightly with the back of a fork then season with sea salt to taste and add chopped dill.
Combine all the gremolata ingredients together and season with sea salt to taste.
Pan fry the salmon in a non-stick fry pan on medium heat for 4-5 minutes on one side until nice and crispy, then turn for the final minute. Brush the crispy side with dijon, then sprinkle the gremolata along the top until covered.
Place the crushed potato on a serving plate, place the salmon on top then add a few more sprigs of dill around the outside. Drizzle with a little good quality olive oil.