August seasonal food recipes from Chef Kerry Hooper.
1 tbsp. Olive oil
Salmon fillet skinned and boned.
Handful of Rocket
½ Red onion sliced thinly
4 thinly sliced Radishes
Wedge of lime.
Take the thinly sliced radish and red onion and place in a tub adding 2 tbsp. of the Mojito dressing (see below) cover and leave to marinade for 4 hours approx.
Take Salmon fillet and sprinkle with Cajun seasoning (see below) all over and leave to marinade approx. 2 hours.
Warm a pan and add a drop of olive oil and place salmon fillet in and sear it on all sides then place in a warm oven 180 c® for approx10-15 mins. Depending on fillet size. While Salmon is cooking take a handful of Rocket leaves and combine with the radish/red onion mix.
Place on a plate and serve the Salmon on top of the salad with a wedge of lime.
Mojito Salad dressing…
8 fresh mint leaves chopped roughly
2 fresh limes –juice only
8 tbsp olive oil
1 tbsp agave syrup
25ml golden rum
Place all ingredients into a blender and blitz until combined. Place in a tub in the fridge and use as needed.
50g white Pepper
65g garlic powder
85g onion powder
10g dried thyme #10g dried oregano
25g black pepper
25g cayenne pepper
Combine all ingredients in an airtight container until use.
Serves 1. Salmon 175 kcals per 3oz (80g) serving.
Mojito dressing = 2 tbsp is 241 kcals approx. or 120 kcals per tablespoon used.