SALT AND PEPPER SALMON
- 2 x 300g Tassal Tasmanian Salmon, skin off, cut into large pieces
- 3 tbsp cornflour
- 2 tsp flaked salt
- 3 tbsp rice flour
- 2 tsp castor sugar
- 2 tsp white pepper
- 1 tsp ginger, ground
- 1 lime, zested
- oil for shallow frying
- 2 spring onions, finely chopped
- 2 red chillis finely chopped
- 2 cloves of garlic, sliced finely
- 1 tsp oil
- Combine the cornflour, flaked salt, rice flour, castor sugar, white pepper, ginger and lime zest together in a small bowl and mix well. Place half the mixture into a large plastic bag.
- Place a Tassal salmon piece into the plastic bag and shake vigorously until the piece is dusted evenly in the mixture. Remove and set aside, repeat with remaining salmon.
- Heat a small amount of oil in a small frying pan and sauté the garlic, chilli and spring onions for 2-3 minutes until browned. Remove and set aside.
- Heat approximately 10cm of oil in a wok or deep frying pan over a medium heat until oil is hot but not smoking (approximately 180°C).
- Shallow fry salmon for 2 -3 minutes on each side until golden brown, remove and drain on absorbent paper. Repeat with remaining salmon.
- Serve salmon over a bed of salad leaves or stir fry vegetables sprinkled with a little extra salt & pepper seasoning. Garnish with sautéd garlic, chilli and spring onions and a wedge of lemon or lime.
Getting the right mix of good fats into our diet each day is important for everyone, in particular for the brains of infants, toddlers and children. Developing brains of small children require a regular intake of Omega-3's to help promote healthy brain function. Salmon is also a rich source of B12 which is associated with a Super Memory, helping to promote memory function and concentration.