Tasmanian Salmon with Wild Lime Chilli Ginger Sauce

Serves: 4

Ingredients:

» 4 Tasmanian Salmon steaks or fish of your choice
» 4 teaspoons McKenzie cracked black pepper
» 1 teaspoons  McKenzies Sea Salt
» 1 teaspoon McKenzies Ground Ginger
» 1 tablespoon Olive Oil
» Australian salad mix
» 1 Avocado
» Outback Spirit Wild Lime Chilli Ginger Sauce
» fresh chopped herbs – eg coriander, basil, mint (optional)

Preparation:

1. Mix the Outback Rub and Wild Herb Salt together  and press each side of the fish lightly into the salt and pepper mix

2. Place a  frying pan on a high heat with a little oil and cook the salmon for approximately 2 minutes each side to seal. If you like your salmon “pink” in the centre turn the heat down until salmon is cooked to desired “doneness”- approx a further 3-4 minutes each side depending on thickness of the fish.

3. Place a mound of greens on plate and fan slices of avocado across the leaves. Scatter black pepper across . Place the salmon on the top and drizzle the Wild Lime Chilli Ginger Sauce over the fish. Sprinkle fresh herbs over the dish

Shorts Cuts

» Wild Lime Chilli Ginger Sauce can be used hot or cold
» Great with stir fries
» Ideal pan cooking or simmer sauce too
» Equally delicious with fish, poultry, pork or lamb!
» Great dipping sauce
» Add to oil for a delicious marinade for all white meats and lamb.

 
 
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