Barbecued Akaroa Salmon with Summer Trimmings

Outstanding food editor, Kathy Paterson claims this is her ‘forever favourite salmon dish’ when avocados and green beans are in season. This explains why she’s matched the Award-winning Akaroa Salmon with Green Bean and Avocado Salad as well as Burnt Orange Dressing on the side and a Leefield Station Chardonnay. Kathy says “burnt orange dressing is amazing with the salmon – the perfect flavour match!”

Serves 6-8

Burnt orange dressing

400ml freshly squeezed orange juice

2 tablespoons extra virgin olive oil

Salmon

1 x fillet fresh Akaroa salmon, skin on and boned

1 tablespoon olive oil

2 tablespoons salted capers, well rinsed

Shichimi Togarashi (red pepper mix), for sprinkling

1 small bunch fresh chives

Green bean and avocado salad

juice of 1 lemon

4 thin spring onions, trimmed and very finely sliced

1 handful coriander leaves

extra virgin olive oil

350g green beans, trimmed and steamed

3 avocados, halved, stone removed, peeled and sliced

…..

Make the dressing, pour the orange juice into a small pot and put over medium heat.

Reduce by half to concentrate the flavour. Remove from the heat and leave to cool a little before whisking in the olive oil. Season with salt and pepper.

Barbecue the salmon, heat the hot plate over medium heat and brush with the olive oil. Put the salmon on the hot plate, skin side down and barbecue until a dark golden brown colour. Turn the salmon and barbecue for a further 5 minutes until medium-rare or until your liking. (Remember salmon keeps cooking once removed from the heat). Remove from the barbecue and set aside until cool enough to handle.

Barbecuing time is only a guide as it depends on the thickness of your salmon fillet and the tail end will barbecue more quickly.

Make the salad, mix together the lemon juice, spring onion and half of the coriander leaves in a bowl. Add a splash of olive oil then gently mix in the green beans and avocado. Season with salt.

To serve, arrange the salad on a large serving plate or shallow bowl. Sprinkle over the capers.  Break the salmon into large pieces and put on the salad. Drizzle over the dressing. Sprinkle with Shichimi Togarashi then finish with the remaining coriander leaves. Snip chives on top.