Entrée: Australia – Tasmanian Huon Salmon with Wattleseed Crust

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 13 min

Additional 2 min

Total 25 min

Ingredients

4 Huon Valley salmon fillets (about 5–6 oz / 150–180 g each), skin on
2 tbsp roasted wattleseed, finely ground
1 / 2 cup (50 g) panko breadcrumbs
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) melted butter
Zest and juice of 1 lemon
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) chopped flat-leaf parsley (optional)

Instructions

1. Preheat oven to 180°C (350°F). Pat salmon dry and season skin and flesh with salt and pepper.
2. Mix ground wattleseed, panko, melted butter, lemon zest and a pinch of salt in a bowl until crumbly.
3. Heat olive oil in an ovenproof frying pan over medium-high heat. Sear salmon, skin-side down, 2–3 minutes until skin is crisp; turn briefly (about 30 seconds).
4. Press the wattleseed crumb mixture onto the top (flesh side) of each fillet, then transfer the pan to the oven and roast 6–8 minutes (longer for thicker fillets) until cooked to your liking.
5. Remove, rest 2 minutes, drizzle with lemon juice and scatter parsley before serving.