Picked up some beautiful tasmanian red salmon fillets from Victoria Market this week and decided to prepare it with a zesty marinade- perfect for a light summer lunch.
I went foraging in the yard for flat leaf parsley and a bit of dill- was disappointed most had succumbed to the heat. What I could salvage was chopped up finely and added to olive oil, garlic powder, a dash of hot sauce, lemon juice and zest- somewhere between a gremolata and chimichurri. The salmon was fried skin side down for a minute until crisp and grilled for a further few minutes until just cooked through.
The verdict: Hunger abated and luckily no angry bears in sight.