Christy Harcourt's Marinated Baked Salmon Fillet with Mizuna and Potatoes

This is one of our favourite recipes from Christy Harcourt using Mt Cook Alpine Salmon.  Reared in the swift cold currents of the snow fed alpine Tekapo canal in the South Island, these salmon swim constantly against the water flow.  This means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. They are not treated with vaccines, pesticides or antibiotics at any stage of the life cycle and are naturally healthy due to living in pristine, highly oxygenated water and getting plenty of exercise.  It is said that Mt. Cook Alpine Salmon are amongst the healthiest salmon in the world!

This is a great recipe for people who don't normally cook with fish, because it is so easy and so impressive. It will comfortably feed 4-5 adults, and makes an amazing Sunday lunch. 


3 lemongrass stems
100 ml dark soy sauce
1 bunch fresh coriander
2 cm piece fresh ginger
4 garlic cloves
1kg Mt Cook salmon fillet (approx)
1-2 tablespoons honey
2 red chillies
4 spring onions
2 limes

To serve: 8 nadine potatoes(two per person) and fresh mizuna
Cut lemongrass stems into pieces about 3 or 4 cm long, and bash them with a rolling pin or in a mortar and pestle.  In a bowl, mix the lemongrass with the soy sauce, the finely chopped coriander stalks (reserve the leaves for later), and the finely chopped ginger and garlic. Place the salmon in a tray covered with cling film and rub the marinade all over, folding the cling film over to keep everything together.  Leave to marinate for an hour or so.
Preheat the oven to 200°C. 
When ready to cook, remove the salmon from marinade and place in baking paper-lined baking dish.  Soften the honey and brush over the top.  Strain the marinade through a sieve and pour back over the salmon.  Bake for 10-15 minutes. It only needs to be just cooked, any longer and it will start to dry out. This is a good time to put the potatoes on - wash them and cut in half, and put in a pot to boil for about 15 minutes.
To serve the salmon, sprinkle with the sliced and deseeded chillies, the roughly chopped coriander leaves and thinly sliced spring onions.  Squeeze over a reasonable amount of lime juice, and leave the limes on the dish for people to add more. Add the cooked potatoes and the rocket to the table. The rocket only needs to be rinsed and have a bit of oil tossed through - the rich flavour of the salmon should cancel out the need for dressing. 
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