Regal Wood Roasted Salmon with Pistachio and Cardamom Salsa
Photography Vanessa and Michael Lewis.
Raised in the clear waters of the Marlborough Sounds, sustainably farmed Regal King Salmon is an ethical and nutritious choice. King salmon is prized for its amazing flavour, vibrant colour and delicate texture
Serves: 4
INGREDIENTS
2 x 200 gram packs Regal Wood Roasted Salmon
Natural fresh pomegranate seeds for serving
Tahini Sauce
½ cup thick plain yoghurt
2 tablespoons tahini
finely grated zest and juice 1 small lemon
1 clove garlic, crushed
1 teaspoon sea salt
Pistachio Salsa
⅓ cup pistachios, chopped
⅓ cup packed mint leaves, finely chopped
2 cloves garlic, crushed
finely grated zest and juice 1 lime
¼ teaspoon ground cardamom
2 tablespoons olive oil
½-1 teaspoon honey
1 teaspoon sea salt
METHOD
Tahini Sauce: Whisk all the ingredients in a bowl. Refrigerate for 15 minutes to allow it to thicken, or until required.
Pistachio Salsa: Stir all the ingredients together in a bowl.
To serve: Line a platter with small grape or fig leaves. Cut each piece of Wood Roasted Salmon into two portions and place on the platter.
Top with the Tahini Sauce then spoon over the Pistachio Salsa. Scatter over the pomegranate seeds. Serve with lime wedges and a bowl of couscous that’s been tossed with lots of chopped herbs and lemon zest.
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