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Simple, fresh, and absolutely delicious – Peter’s Easter inspired recipe is sure to impress any time of year. As always, enjoy with good wine and great friends.
100-150gm salmon fillet per serve
6 ripe tomatoes
1 red capsicum
100ml white balsamic
100ml vegetable oil (plus extra for frying)
1 heaped tablespoon of Tom Yum paste
2 avocados
2 limes
salt & white pepper
Tomato Tom Yum Salsa
De-seed tomatoes and capsicum, cut into small cubes. Mix vinegar, vegetable oil, Tom Yum paste, juice of one lime, salt & pepper, then combine with tomato mix.
Avocado Purée
Remove skin & seed from avocados, place in blender with salt, pepper, and juice of one lime. Purée until smooth.
Salmon
Pan fry salmon in hot oil to your liking, season with salt & pepper.
Place salsa on plate, top with salmon & avocado to serve.
Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!
