BROUGHT TO YOU BY Big Glory Bay
The pure waters of Big Glory Bay in Stewart Island are to thank for the glorious flavour of this salmon. Characterised by its distinctive marbling, melt-in-the-mouth texture and exceptional flavour, the boneless Fresh King Salmon Portions make it easy to enjoy a boost of omega-3 for a quick lunch or dinner.
Serves: 2
INGREDIENTS
2 portions Big Glory Bay salmon (340-gram packet)
runny honey
sea salt
Spice Rub
1 teaspoon each ground cumin, coriander and brown sugar
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼-½ teaspoon hot chilli powder
Dressing
1 small avocado, halved
2 tablespoons each sour cream and Greek style yoghurt
¼ cup each coriander and parsley leaves, roughly chopped
1 tablespoon pickled jalapenos
2 tablespoons juice from pickled jalapeños
1 teaspoon ground cumin
sea salt and ground pepper
Salsa
½ cup finely diced pineapple
¼ cup finely diced cucumber
1 tablespoon finely chopped red onion
2 teaspoons finely chopped red chilli
squeeze of lime juice, dash of olive oil and salt to season
fresh dill to garnish, optional
METHOD
Dressing: Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
Spice Rub: Combine all the ingredients together in a bowl.
Preheat the grill to its high setting.
Salmon: Place the salmon on a lightly oiled foil-lined tray and sprinkle the flesh side with the spice rub. Season with salt and drizzle with honey.
Place the salmon in the bottom third of the oven and cook for about 5 minutes until the top is golden and the salmon is cooked to your liking. Set aside to rest for 5 minutes.
Salsa: Combine in a bowl and add lime juice, a drizzle of olive oil and salt.
To Serve: Spread the dressing over the plates and top with a piece of salmon. Spoon over the salsa and garnish with dill if desired.
Big Glory Bay Salmon is available in select New World, PAK'n'SAVE and Four Square supermarkets in-store and online, across the North Island.
Visit bigglorybay.co.nz
Facebook: @BigGloryBaySeafood
Instagram: @bigglorybayseafood
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.