Originally published  February 4, 2016

An amazing source of protein, B vitamins and Omega-3 fatty acids, Salmon is such a healthy choice of protein to work into your weekly diet. However sometimes, its richness can be a bit overwhelming. This recipe isn’t the case! Combined with the freshness of basil and mint, a sweet pop of strawberries, tang of balsamic and red onion and you have yourself a summer winner!

You’ll find this recipe appearing in a Tucker Street box alongside recipes from our favourite Melbourne cafes, restaurants, chefs and bloggers when Tucker Street launches this month. To celebrate, they’re giving away 3 months of Tucker Street boxes worth over $1000 to one lucky person who subscribes to their newsletter before they launch. Hit up their site for a chance to win!

 

Tucker Street’s Crispy Salmon with Strawberry Basil Salsa

Gluten-Free & Dairy-Free

Time to prepare: 15 minutes

Serves: 2 people

 

Ingredients:

2 x 180g salmon fillets, skin on (Tucker Street recommends Tasmanian Salmon)

1 tbs grapeseed oil

3/4 punnet strawberries (about 9)

¼ small red onion

1/5 bunch or small handful fresh basil

1/5 bunch or small handful fresh mint

1 tbs balsamic vinegar

1 tbs extra virgin olive oil

1 bunch broccolini

sea salt

freshly cracked pepper

 

Utensils required

small saucepan

chopping board & knife

medium frying pan

medium mixing bowl

 

Method:

Prepare Ingredients

Boil 500 ml of water in a kettle. Trim the ends of the broccolini and set aside. Dice the strawberries and onion and finely chop the basil and mint and place in a mixing bowl.

Prepare Salsa

Add the balsamic vinegar and 1 tbsp of olive oil to the strawberries, onion and herbs. Season to taste with salt and pepper and mix well.

Cook Salmon

Heat the grapeseed oil in a medium frying pan over medium-high heat. When hot, add the salmon to the pan skin side down and cook for 3 minutes on each side or until crispy on the outside and just cooked through in the centre.

Boil Water

Whilst the salmon is frying, transfer previously boiled water into a small saucepan, add a generous pinch of salt and bring to boil.                           

Cook Broccolini

Blanch the broccolini just until it turns bright green and lightly tender, about 2 minutes. Drain the broccolini and rinse under cold tap water to stop the cooking process.

Serve

Divide broccolini between two plates, place the salmon on top and serve with a generous toping of strawberry salsa.

 

 

Recipe by Tucker Street

Tucker Street is a Melbourne based food-delivery business created by a bunch of foodies who believe in cooking delicious, whole and unprocessed foods. Alongside chef-inspired recipes, each week Tucker Street’s menu features a collaboration with an iconic Melbourne chef, restaurant or food brand for you to recreate at home.  

Tucker Street offers a choice of 3 boxes depending on your food preferences.  Each box comes packed with market-fresh, locally sourced ingredients, pre-portioned to make 3 x dinners for two people (or essentially 6 meals/portions for one) generally within 30 minutes.

 

Place your weekly order before 9pm Wednesdays through their website.  
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