Al Brown's Side of Salmon with Honey Lime Chili Glaze & White Bean Salsa

Posted on August 06, 2014 by Jo Freeman | 0 comments

This 3 step recipe has a lean towards Tex Mex and has summer written all over it! I really enjoy the combination of the sweet with the citrus and heat from the chilli in this dish. The hot glazed Salmon fillet served on the chilled white bean salsa works a treat also.

Serves 8 (light lunch)

Step 1. Honey Lime Chili Glaze


1 cup honey 

Zest of 2 limes (grated fine)

1 Tbl cumin powder

2 tsp Chipotle Tabasco (or regular)



Heat the honey in the microwave for 20 seconds to liquefy. Fold in the lime zest, cumin and Tabasco. Season with a healthy pinch of salt. Store in a jar or plastic container until required.

Step 2. White Bean Salsa


3 x 400gm tins of buttered beans

2 x avocados (med dice)

½ cup red onion (fine dice)

2 x roasted red capsicums (medium dice)

2 x fresh chilis

1 to 2 lemons (Zest and Juice)

1/3 cup Lime Avocado Oil or Similar.

1/3 cup coriander (rough chop)

1/3 cup basil (rough chop)

Salt and pepper to season


Strain off the liquid from the butter beans and add them to a large bowl. Add the diced avocado, red onion, roasted capsicum. Mince and add the chili’s, with or without the seeds. Next add the zest and the juice of lemon, followed by the oil, freshly chopped coriander and basil. Lightly mix and fold together. Season with salt and pepper. Refrigerate until required.

Step 3. Cooking and Serving


1x whole side of Mt Cook Alpine Salmon (Skin on)

Honey Lime Chili Glaze

White Bean Salsa

1/3 cup Lime Segments

1/3 cup Basil Leaves (torn)

1/3 cup Coriander Leaves

4 Limes


Pre-heat your oven to 200 degrees. Place the salmon fillet skin side down on an oven proof dish. Brush with the glaze and place in the oven. Cook for five minutes, then place under the grill for a couple of minutes until the glaze caramelizes.

To serve, garnish the top of the cooked salmon fillet with fresh lime segments and torn basil and coriander leaves. Spoon onto each plate a good amount of salsa, then add a portion of the cooked salmon. Drizzle a little more glaze over each plate, add half a lime on the side and serve.

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Salmon and Black Quinoa with Lemon Coriander Sauce

Posted on August 05, 2014 by Jo Freeman | 0 comments

A heart healthy dish bold in flavour and colour with black quinoa, pink salmon and tender green spinach.

Serves 4-5


1 piece of Mt Cook Alpine Salmon fillet (1kg), cut into 4-5 fillets (skin on)

Olive oil, for brushing, plus 1 tbp for cooking

1 cup black quinoa

½ cup creme fraiche

Zest and 2 tbp juice from 1 lemon

1 tsp grated fresh ginger

2 tbp chopped fresh coriander

Salt & pepper

400-450g spinach, stalks removed

1 T butter


1. Preheat the oven to 200C. Cook the quinoa as per packet instructions (1 cup quinoa to 2 cup boiling water. Cover and cook for 15 minutes. Turn the heat off and leave for a few minutes. Remove the lid and fluff with a fork).

2. Put the salmon fillets on a foiled lined baking tray and brush with oil. Season with salt & pepper. Bake the salmon for about 25-30minutes until cooked and slightly golden.

3. Combine the crème fraiche, lemon zest, 1 tbp of the lemon juice, ginger, coriander in a small bowl. Season with salt & pepper. Set aside.

4. Saute the spinach with 1 tbp olive oil until the spinach is wilted. Toss the spinach in the butter and the remaining 1 tbp lemon juice. Season with additional salt to taste.

5. To serve, arrange the spinach on individual serving plates. Place a portion of the quinoa over the spinach and top with a piece of salmon. Drizzle the lemon dressing over the salmon and serve immediately.

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

Posted on August 05, 2014 by Jo Freeman | 0 comments

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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