Recipe by Warwick HIlli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia. Image by Melbourne based Photographer Luis Ferreiro.
Chef Note: New Zealand King Salmon has a fantastic flavour, texture and nutritional value; I don’t mind using this fish from our next door neighbours at all!
Portion your salmon into desired sized pieces.
Chef Note: The fillets come in so many sizes its hard to say how many serves you will get from one side of salmon, our portions are around 150/160 gm.)
Marinate in a metal tray turning frequently so the Salmon absorbs the teriyaki flavours.
Chef Note: We marinated the salmon for 2 hours, so it had a lovely light teriyaki flavour but did not ruin the colour of the fish, I would suggest 2 ½ hours IS suitable.
Remove from marinade a set aside ready to grill.
Place the vinegar into a plastic bucket and slowly add the sugars, whisking until dissolved, add spices. Once fully dissolved strain into another bucket
Chef Note: This is our basic sweet pickle mix which we use for a variety of things.
Trim stalks from beetroot and wash to remove dirt.
Boil or steam beets until tender, with gloves on remove skin.
Place into your sweet pickle solution.
Chef Note: These can be made quite ahead of time. When serving this dish, simply remove from marinade and cut into quarters or halves depending on size.
Crush the roasted cumin seeds in a mortar and pestle until fine.
Remove the lemon from the salt mix, wash well, and remove white pith julienne the skin and then finely dice.
Add to the crème fraiche and stir, place into piping bag.
Seal the King Salmon on a grill or in the pan to lightly colour the skin and sides, then place into oven at 185 °C for 5/6 minutes, then rest.
Arrange pickled beetroot pieces around salmon.
Pipe cream fraiche as seen in photograph.
Chef Note: We garnish this dish with some ancient grain salad, beetroot crisps and baby herbs.
The Kingston Heath clubhouse, Kingston Heath Golf Club, Melbourne, Australia
Image courtesy Kingston Heath