Salmon and paperbark roll with native berry salsa recipe
- Cuisine: Native Australian
All native Australian ingredients are available from selected delies and stores.
Ground lemon myrtle
Knob of butter
Crust 1/2 cup chopped macadamia nuts and another type of nut
1 cup muesli (not toasted)
250 g melted butter
Salsa 2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 cup oil
Juice and rind of 2 oranges
Juice and rind of 1 lemon and 1 lime
1 cup fresh lilli pillies or riberries
1 red onion, chopped
1 green apple, chopped
1 bunch mint, chopped
Season salmon steaks with ground lemon myrtle and sear lightly on each side.
Blanch the warrigal greens until just wilted and spread out on bench to form a rectangle, place a knob of butter in the centre and wrap the warrigal greens around each seared salmon steak.
Mix together the crust ingredients.
Place each wrapped steak on a dampened paperbark sheet and cover with a layer of crust over the salmon. Trim edges of bark with scissors then wrap into a bonbon shape, allowing a little opening for steam to escape. Use string to tie the bark at each end.
Place the parcel(s)on a baking tray, cover with tin foil and bake in moderate oven for 12-15 minutes.
Serve each parcel with a side dish of salsa
Halve the lillipillies and remove seeds.
In a bowl, whisk the mustard and vinegar then add all the other ingredients. Mix well.
Native Australian Restaurants
Displaying 10 of 72 Native Australian Restaurants.
|2.||Inn Mahogany Creek||Mahogany Creek|
|3.||The Boat House by the Lake||Barton|
|4.||Red Ochre Grill||Alice Springs|
|5.||Ball & Chain Grill||Hobart|
|6.||Friends Restaurant||East Perth|
|7.||Penfolds Magill Estate Restaurant||Magill|
|8.||Red Ochre||North Adelaide|
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