It’s the most quick and easy recipe. A seasoned salmon fillet with the most world class honey lemon sauce. And it’s extraordinary rapid – if this Lemon Honey Glazed Salmon takes you extra than eight minutes to make, you’ve overcooked the salmon!
“I’m able to’t think!!” I wailed dramatically, as I ran to and fro among the table of clean produce and the pantry, seeking to determine what to make for the Huon Salmon mystery box cook dinner-Off. “i can’t perform under stress!!!”
So, it appears my recent experience to Tasmania to spend a weekend with the super folk of Huon Salmon turned into a watch opener now not just about salmon farming in Australia, however also myself. specifically, that i will’t cook dinner under stress. And that i can therefore by no means be on one of those tv fact cooking suggests. can you consider?? I’d be flapping around like a lunatic, always the one with the messiest work station, dropping things, food flying anywhere as I chop manically, pots banging and clanging.
You can also try my recipe of Whole Baked Fish. I’m sure you’ll love the recipe!
Good enough, so it might make precise television viewing. however it’d be terrible for my blood strain!!
No chance i’d have remembered to take pix mid prepare dinner-Off craziness!
Yellow isn’t my color…..
Those business trips I take. they are now not junkets, they are not fancy excursions wherein I’m pampered and swan round with a posse. Nope, the time table is full, early begins and past due finishes. I’m a guest of the customer and extra importantly, I’m there to analyze.
And slicing via the substantial amount of information I absorbed over that weekend, here’s the core of what I got here away with:
Huon Salmon is the freshest
And that’s now not a advertising speel. It’s because Huon Salmon are the handiest salmon who’ve a committed team that harvests thru the night so their salmon is first to marketplace. every different salmon farmer harvests during the day, because of this they may be sitting in a single day on ice before being transported to the markets.
Ps only for some context, Huon Salmon is primarily based in Tasmania that’s the southern maximum island country in Australia with a climate just like Scotland. i.e. bloodless. The salmon adore it. The harvesters are seriously rugged up
Many Australians might also properly remember the fact that moral salmon farming was brought to the attention of the public whilst the 4 Corners television display aired an research into salmon farming in Australia. Overcrowding, chemical colouring and struggling natural environments had been discovered and the general public changed into shocked.
I mean, we’re speaking approximately Australia’s favorite fish right here!
I’m not going to name and shame, however allow me say this: The founders of Huon Salmon, Frances and Peter Bender, were extraordinarily vocal approximately moral salmon farming. To the point of controversy inside the enterprise and their peers.
They’re the good men.
They’re the Tassie nearby farmers who are fiercely shielding of the stunning Tasmanian natural surroundings.
They’re the ones who’ve a lot pleasure in generating the best and the freshest salmon in Australia that they determined to harvest the salmon in the center of freezing cold iciness nights, while temperatures can drop to 0 ranges, simply to minimise the hours between the time the salmon leaves the water and finally ends up on the markets.
And if you need further evidence, here is some other cool truth: Huon Salmon is highly prized via the japanese and all of us understand that the japanese recognize their clean fish!! surely, it’s believed that due to the fact Huon Salmon are raised in a stress free environment, the flesh is softer. at the same time as you and i might not have a elegant enough palette to recognize, let me let you know that the sushi masters in Japan honestly realize.
It’s quite cool to think that I may additionally have visible sushi chefs purchase Huon salmon after I visited the famous Tsukiji Fish Markets in Tokyo! (some other pretty cool reality: Huon Salmon harvested in Tassie in the wee hours of the morning land in Japan that night. quite cool, huh?)
So, getting back to the hole dramatics, in between a excursion of the Huon Salmon Farm and my infinite questions, we* had a mystery field cook dinner Off. We have been given a table of decided on produce and whatever become in the pantry, limitless Huon Salmon (oh my oh my, it was a Salmon lovers’ Dream!) and we have been given the task of making a ceremonial dinner for the middle of the night Salmon Harvesting crew the usage of what we had been given.
- We, being Chef Massimo Mele, Lyndi Cohen of the Nude Nutritionist (you would possibly recognize her from the nowadays show!), and Gastrology (Melbourne’s main restaurant reviewers – no pix, no names, anonymity is their component!)
Me, I misplaced the plot. Chef Massimo become guffawing as I ran backward and forward across the kitchen, so much hobby happening at my paintings station yet not anything turned into being produced because I didn’t really know what i used to be going to make.
And i’m so embarrassed to admit – Mama came to the rescue.
Yep, I used her Teriyaki sauce recipe to make Teriyaki Salmon.
“I Want a Replay!!!!”
I really want to be that poised, Nigella-like cook who can produce an array of dishes without a bead of sweat, without my cheeks turning red, without my hair mysteriously turning into frizz midway through cooking.
Alas, such is not the case.
And yes, at the end of the Cook Off, I may have declared “I want a replay!”. I lay in bed at the hotel that evening, thinking of all the other things I could have made. And I decided to redeem myself by having my own little Cook Off.
So on the way home, I picked up some fresh Huon Salmon and nothing else (oh wait – I got some treats for Dozer too. ) Went home and challenged myself to make something fabulous using just what I had.
Here’s what I came up with – Lemon Honey Glazed Salmon. The salmon is dusted with a seasoned flour for extra flavour + to make it slightly crispy and give the sauce something to really cling onto. The sauce is sweet, but not too sweet (there’s only 2.5 tbsp of honey in it) and balanced out by the tang from fresh lemon.
I made this 3 times in 2 days. The homeless man at the dog park had it for lunch and dinner 2 days in a row and he loved it. I think you’ll love it too. –
