It's Auckland Anniversary ...

... and we wish you a wonderful and safe long weekend.

If you're staying at home this weekend, or heading out to friends for dinner or a bbq, why not try this delicious recipe out for size?

Salmon Fillet with pungent Asian Sauce 
     served with Spinach and Kumara Hash Browns

Serves two, and don’t forget Salmon is rich in omega 3’s (essential oils for all aspects of our health) and antioxidants. Our New Zealand Regal Salmon is of very high quality and good for the whole family.

 The Sauce

1 knob of fresh ginger, finely chopped or grated
2 fat cloves of garlic, finely chopped or crushed
1 teaspoon dried chilli flakes
1 teaspoon honey
grated zest and juice of 1 lime
Tamari sauce to taste (about 1 tablespoon)
2 teaspoons of toasted sesame seeds

Mix this all together in a small bowl and set aside.

The Kumara Hash Browns

1 medium sized kumara, grated
1 tablespoon-ish of chopped coriander
salt and pepper to taste
extra virgin olive oil (EVOO) for cooking

Lightly oil and heat a pan to hot but not smoking (I use my electric fry pan for this). Divide seasoned kumara into 4 equal portions. Place each portion onto heated pan forming “hash” cakes about 1 cm thick. Gently press down. Fry for a few minutes until edges look crunchy and golden. Turn and fry other side until golden.

The Fish

Lightly coat a heavy bottomed skillet with EVOO and heat until oil hot but not smoking. Place serving size pieces of salmon onto skillet, skin side up, and cook until fillet is lightly browned and cooked about 1/3 of the way through. Turn and cook for another 2 or 3 minutes, depending on thickness. Salmon is best to be served “medium rare”.
 
Transfer on to a stack of cooked fresh spinach layered with Kumara Hash Browns. Liberally coat with the sauce.

Enjoy!