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Tasmanian Salmon with Soy Alpine Pepper dressing



  • 1.

    For the Tasmanian Salmon: Stuff each salmon with the shallots and ginger, preheat oven to 160°C.

  • 2.

    Warm a fish pan and rub the salmon with a little oil.

  • 3.

    When the pan is hot seal the salmon on both sides.

  • 4.

    Place in the oven for eight minutes.

  • 5.

    Remove the fish; test for done-ness and brush the top with lemon myrtle oil.

  • 6.

    Slice the shiitake mushrooms and de-string the snow peas.

  • 7.

    Warm a wok or large pan and stir-fry the three vegetables.

  • 8.

    Season with the rainforest rub.

  • 9.

    For the Soy Alpine Pepper dressing: Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.


*Rainforest Rub can be purchased at:

*Alpine Pepper can be purchased at:

*Fruit Spice can purchased at:

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Tasmanian Salmon with Soy Alpine Pepper dressing.


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