Ingredients for the fish:
600g fresh Regal Marlborough Salmon filet
100ml grapeseed oil
100ml lemon infused olive oil
1 clove garlic, finely chopped
1 large onion, sliced
4 tbspn Dijon mustard
Salt and pepper
Herbs – chives, parsley and dill, chopped
Ingredients for the salad:
1 carrot, peeled into ribbons
½ cucumber, peeled into ribbons
¼ bulb of fennel, finely sliced
Handful of mung bean sprouts
Handful of green beans
Handful of snow peas
Handful of red cabbage, finely sliced
¼ red pepper, finely pepper sliced
Juice of two lemons
2 tspns of good quality aioli
4 tspns of salmon caviar
Spinach oil to garnish
Place a handful of baby spinach leaves, capers and olive oil in a food processor and blend. Add oil through the blending process until a desired consistency is reached. Season with salt and pepper.
To cook the salmon
Skin the salmon and cut into four even size 150g portions. Prepare a bowl with the oils, garlic, salt and pepper. Toss the salmon portions in the oil mixture and allow to marinate for four to eight hours in the fridge.
Two hours before serving the fish, remove from fridge and allow salmon to reach room temperature. Set oven to 180 degrees C. On a baking tray place the sliced onion. Lay the salmon on the top. Place in the oven for approximately 12 to 15 minutes, basting the salmon regularly with the remaining marinade. Ensure the salmon is only just cooked so the texture is delicate with slight pink in the middle. On removing the salmon from the oven, coat with Dijon mustard and press the herbs on the top.
To assemble the salad
Place all the salad ingredients in a bowl and add the lemon juice, aioli, salt and pepper. Set aside.
Place the salad in the centre of a plate and then lay the salmon filet over the top. Drizzle with spinach oil and finish with optional caviar. Serve with a chilled glass of crisp Highfield Sauvignon Blanc 2011. An elegant dish for dinner parties!