SEARED THREADFIN SALMON W/ TOMATOES & OREGANO
After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!
Prep 00:10
Cook 00:10
Serves 4
Easy
Ingredients List
4 x fillets / portions threadfin salmon (use your favourite white fish for the BBQ)
2 tbs extra virgin olive oil
Sea salt and pepper, to season
3 large ripe heirloom tomatoes, thickly sliced
Dressing
3 tbs white wine vinegar
5 tbs extra virgin olive oil
1/4 cup parsley, finely chopped
3 sprigs oregano, leaves only, finely chopped
1 glove garlic, finely chopped
Sea salt and pepper, to taste
To serve
Fresh sprigs of oregano
3 tbs pine nuts, toasted golden
Method
Step 1. Heat a pan, or BBQ plate to high heat. Season fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2-3 mins per side*
Step 2. For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.
Step 3. To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pinenuts. Serve to the middle of the table to share.
Notes
* Cooking times will always vary depending on the size and thickness of your fish fillets.