Seafood | Exquisite Flavours

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SEAFOOD RECIPES

Ingredients

salmon fillets (skin on)

2 tbsp Bruny Island Jams Tomato Kasoundi

1 tsp Blue Hills Meadow honey

lemon juice

mixed herbs (parsley, dill, chives)

Pukara Premium Extra Virgin olive oil. Note: For a little extra citrus kick, Pukara Lemon EVOO works great.

Pinch of Tasmanian Kitchen Pantry Bluestone Bay salt blend

Method

Score salmon skin lightly and season.

Pan-sear skin-side down until crisp, then flip briefly.

Warm Tomato kasoundi with honey and a splash of lemon juice.

Spoon glaze over salmon just before serving.

Toss herbs lightly with olive oil and lemon.

Season with Bluestone Bay salt to taste

Chef Tip

Do not overheat the Tomato kasoundi—warming preserves its complexity.

Plating

Salmon-centred, glaze brushed on top, herb salad piled lightly for height

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