Aussie Style Grilled Salmon

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I've adapted this salmon dish from an original recipe for barramundi by Australian chef Benjamin Christie. In fact you could use any thick-fleshed white fish, the important bits are the natural Australian ingredients.

These, and more recipes from leading Australian chefs, can be found on the Dining Downunder website.

4×200g wild salmon fillets skin on
1kg potatoes ( peeled )
1 cup of milk
80g of butter
5g Lemon Myrtle Sprinkle
Outback Salt
50ml Quandong Confit

In a small pot place the potatoes in salted cold water and bring to the boil. Simmer for 40 minutes. Strain, then mash. Add butter and milk and Lemon Myrtle Sprinkle. Season if required with Outback Salt.

Season the salmon with outback salt and grill until medium rare, which means it will still be a little translucent inside.

To serve place the Lemon Myrtle mash potato on the plate. Then place the salmon on top of the mash. Finish off by dripping a little of the Quandong confit syrup over the salmon.

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