Saltbush salmon with finger lime salad

This saltbush salmon with finger lime salad comes from Matty Mills. Savour the delicately seasoned salmon with the earthy flavours of native Australian saltbush and serve with a pumpkin, spinach and pine nut salad with a burst of citrusy freshness from the finger lime pearls.

Saltbush salmon with finger lime salad Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp extra virgin olive oil
• 2 skin-on boneless salmon fillets (150 g each)
• 1 lemon, sliced
• 2 tsp ground saltbush
• 100 g baby spinach leaves
• 1 red onion, halved and thinly sliced
• 350 g roasted pumpkin chunks
• 40 g toasted pine nuts

Dressing

• 5 finger limes, halved
• ½ cup (125 ml) extra virgin olive oil
• 1 lemon, juiced (to taste)
• salt and black pepper

Instructions

1. To make the salad dressing, remove the pearls from the finger limes by gently applying pressure to the halved finger limes until all the pearls have been harvested and set aside. In a large bowl, combine the olive oil and half the lemon juice with a generous pinch of salt and pepper. Mix well and taste for seasoning, adding extra lemon juice if you like. Stir through the finger lime pearls and set aside.
2. Heat the oil for the salmon in a large frying pan over high heat. When hot, place the salmon fillets, skin-side down in the pan and top with lemon slices and sprinkle with the ground saltbush. Cook for 4-5 minutes, or until the skin is crisp. Turn the fillets and cook for a further 1-2 minutes, before removing from the heat and allow the fish to rest.
3. Just before serving, add the baby spinach leaves, sliced onion, roasted pumpkin and toasted pine nuts to the bowl with the salad dressing. Toss gently to combine, then divide between plates. Serve the salad with the saltbush salmon.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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