Recipe | Mt Cook Salmon & Quinoa Salad
Sunny Brisbane winter days are perfect for tucking into a seafood feast (but let's be real, is there ever a bad time?).
Take your home cooking experience to the next level with this recipe for Mt Cook salmon with quinoa salad, served with a rocket and horseradish yoghurt. Designed by Executive Chef Mark Axisa from Catalina in Sydney’s Rose Bay, it’s sure to impress your friends (and tastebuds).
800g salmon fillet 80g Persian feta
- 100g red quinoa
- 500ml vegetable stock (unseasoned)
- 1 small cucumber
- 150g piquillo peppers
- Half a red onion
- 100g of kale leaves
- 12 red grapes
ROCKET AND HORSERADISH YOGHURT
- 120g wild rocket leaves
- 200ml Milk
- 20g fresh horseradish
- 1 tsp Dijon mustard
- 1 lemon
- 250 ml Greek Yoghurt
TO COOK THE SALMON
To prepare the salmon fillet ensure that all scales and bones have been removed. With a sharp knife cut into 4 even 200g portions. The salmon is cooked sous vide by placing the portions into a suitable plastic bag along with 50ml of olive oil and 10g salt and seal air tight with a vacuum. Place the bag in 60 degree water and cook for 6 mins. Cut the bag open and carefully remove the salmon onto a tray. With the back of a small knife remove any excess oil or protein created during the cooking process. Heat some olive oil in a non-stick pan. Place the salmon fillets on the pan skin side down. Allow the skin to crisp in the oil for about 2 minutes making sure the pan is not too hot. Turn the fish and gently seal on the remaining three sides.
TO MAKE THE QUINOA SALAD
To begin rinse the raw quinoa in cold water and drain completely. In a small pot add the quinoa and unseasoned vegetable stock. Bring to the boil, reduce the heat and allow to simmer for 6-8 minutes. Remove the pot from the heat and strain off the excess liquid. Place the quinoa on a tray and allow to cool. Bring a large pot of salted water to the boil. Remove the stems from the kale leaves (reserve 4 small pieces for garnish) and cook in the boiling water for 45 seconds then immediately place the leaves in a bowl of iced water to prevent the leaves from cooking any further. Remove the kale from the cold water and pat dry with a towel. Fry the reserved kale in hot oil for 15 seconds and place on kitchen paper. Bunch the remaining leaves together on a chopping board and slice thinly. Dice the red onion, cucumber and piquillo peppers into a small fine dice.
TO MAKE THE SAUCE
This sauce is inspired by a classic Michel Roux recipe. It has been adjusted to suit this particular dish. In a blender add the rocket, milk, horseradish, mustard, zest and juice of one lemon. Blend together until a puree is created. Turn off the blender and scrape down the sides of the bowl and blend again to ensure everything has been blended. In a bowl add the yoghurt and rocket puree and fold together.
Strain the Persian fetta and roll into 4 even 20g balls. Place a small amount of the cooked quinoa in a bowl and roll the fetta until covered completely in quinoa. Place the remaining quinoa, onion, cucumber, peppers and kale in a large mixing bowl. Add the sherry vinegar and season with a good quality olive oil, salt and pepper. Gently fold the ingredients together until evenly dispersed. To serve spread two large spoons of the rocket yoghurt on each plate, place the quinoa salad to one side and the fish on the other. Add the fetta, crispy kale then garnish with fresh rocket leaves and thinly sliced red grapes.