All native Australian ingredients are available from selected delies and stores.
- salmon steaks
- ground lemon myrtle
- warrigal greens
- knob of butter
- paperbark sheets
- ½ cup chopped macadamia nuts and another type of nut
- 1 cup muesli (not toasted)
- 250 g melted butter
- 2 tbsp Dijon mustard
- 2 tbsp balsamic vinegar
- 1 cup oil
- 2 oranges, zested and juiced
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
To make the salsa, halve the lillipillies and remove seeds. In a bowl, whisk the mustard and vinegar then add all the other ingredients. Mix well.