Ingredients
2 fillets Ōra King Salmon
Olive oil
Salt
1/4 cup chopped parsley
1/4 cup chopped mint
1/2 cup good quality olive oil
1/2 tsp red chilli flakes
2 anchovies, minced
2 cloves garlic, minced
Salt to taste
Rocket, to serve
45 Min|2 People|Wynona Davies (MasterChef AU S13)
Ōra King Salmon with Chimichuri
Ōra King is a unique breed of King salmon, raised in the clear waters of the Marlborough Sounds in New Zealand. Often referred to as ‘Wagyu of the Sea’, Ōra King has a vibrant flesh colour and high fat content which gives it the rich, buttery texture that people love and is healthy too. When combined with this Chimichurri and served on a bed of rocket this is a colourful and vibrant dish packed full of flavour.
Method
Step 1
Combine all chimichurri ingredients in a bowl and stir to combine. Allow to sit and infuse for at least 20 minutes
Step 2
For the salmon, place fillets onto a lined baking tray and drizzle with olive oil and a sprinkle of salt
Step 3
Bake at 200 degrees celsius for 15-20 minutes depending on the size of your fillets
Step 4
Serve with fresh rocket and spoonfuls of chimichurri
