Lemon Butter Salmon with Pistachio and Preserved Lemon Salsa
Ingredients:
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Lemon Butter Salmon:
800g (4 x 200g) Huon salmon portions
3 zucchini, sliced into half lengthways on the diagonal
Salt and freshly ground black pepper, for seasoning
1 tbsp Squeaky Gate The Mild One extra virgin olive oil
2 tbsp Western Star Original Salted Butter
½ lemon, juiced
Pistachio and Preserved Lemon Salsa:
1 cup pistachios
¾ cup green olives, pitted and finely chopped
Pinch chilli flakes
½ preserved lemon, rinsed and finely chopped
⅓ cup Squeaky Gate extra virgin olive oil
1 handful flat-leaf parsley leaves, finely chopped
¼ tsp freshly ground black pepper
1 lemon, juiced
Method:
Preheat your barbecue to a medium heat, leaving a section clear of coals to have a cooler space.
Heat a medium-sized frying pan over medium heat. Add the pistachios to the pan and cook, tossing, for five minutes, until lightly toasted all over. Tip onto a chopping board and finely chop. Add to a bowl along with the remaining ingredients for the salsa. Mix well and allow to sit and marinade until ready to serve.
Season the salmon and zucchini on both sides with salt and pepper, generously drizzle over the olive oil and massage into the salmon flesh and the skin and into the zucchini.
Add the salmon to the barbecue grill, skin side down for four minutes, until the skin is crisp enough to lift up off the grates without sticking. Flip the salmon and cook for another 2-4 minutes, until browned on the top and cooked to your liking.
Grill the zucchini on the grill at the same time for 2-3 minutes each side until charred and tender. Slice zucchini into smaller, bite-size pieces and set aside, ready for serving.
For the lemon butter, heat the butter in a small saucepan over medium heat for 2-3 minutes, swirling the pot often, until butter is slightly golden. Remove from the heat and add the lemon juice, stirring to combine.
Drizzle the lemon butter over the salmon and zucchini, then spoon over the salsa, to serve.
Beef Steaks with Grilled Onion Kale Salad
Ingredients:
Beef Steaks:
2 large Right to Roam beef rump steaks
2 tsp garlic powder
2 tbsp dried oregano
2 tsp sea salt
1 tbsp Squeaky Gate The Mild One extra virgin olive oil
4 stalks curry leaves, leaves left on
Grilled Onion Kale Salad:
2 brown onions, sliced in half, skins left on
2 zucchini, sliced into 4cm chunks
1 bunch kale, woody ends removed
1 lemon, sliced in half
½ garlic clove, minced
2 anchovies, finely chopped
20g shaved parmesan
2 tsp Dijon mustard
½ tsp sea salt
¼ tsp freshly ground black pepper
⅓ cup Squeaky Gate The Strong One extra virgin olive oil
Method:
Preheat your charcoal grill barbecue to high heat. Sprinkle the garlic powder, oregano and salt over the beef rump steaks. Drizzle over the olive oil and massage into the beef.
Place the rump and the onion halves onto the pre-heated barbecue. Cook the rump for 2-3mins on each side (for medium rare), or until cooked to your liking. Cook onion for 10 minutes, until charred on the bottom and tender inside the skin.
Remove the rump and rest for 5-10 minutes. Wave the curry leaves over the hot grill to wilt and become fragrant. Pick the leaves and place them on top of the rump while it rests.
While the rump is resting, place the zucchini and kale onto the barbecue in batches. Cook, turning everything as needed, until lightly charred and tender, about 6-8 minutes. Roughly chop the zucchini, kale and onion and place into a large bowl
To make the dressing, put the lemon juice, garlic, anchovies, parmesan, mustard, salt, pepper and olive oil into a bowl. Mix well to combine until creamy. Drizzle the dressing over the salad and toss to combine.
Slice the steak and plate up with a generous portion of salad. Sprinkle over the wilted curry leaves to finish.
Recipes: JBS Australia has partnered with Taste of Australia with Hayden Quinn. The Channel 10 cooking and lifestyle show is featuring JBS Australia products in a series of barbecue specials to feature during March.