SALMON FISHING ON THE HIGH COUNTRY CANALS
I love fishing. So it was such a treat to toss a line into the glacial waters of the South Island’s Mackenzie Country canals to catch my very own High Country Salmon. It was super fun, and I did lots of yelping as I hauled the mighty fish to shore! And as ever cooking a fish you’ve caught is always more fulfilling! AND it only costs $5 more than it would if you were to buy a whole salmon, and the lovely High Country team prep the fish for you, package it up and off you'll go with your freshly caught dinner in hand. All you need to do is book online and turn up!
To celebrate the ease of the hunt, try this super easy salmon roulade. You butterfly a fillet, stuff it, roll it and cook it. BOOM.
Salmon is notoriously rich, so the lime leaf salsa cuts through the richness well but it’s also good to serve this kind of dish with a very crunchy fresh salad. I served the roulade with a beetroot, radish and pear salad drizzled in lemon juice with a sprinkle of salt and we all agreed I should go salmon fishing again! Soon.
1 side of High Country Salmon, skin and bones removed
THE SALSA10 whole fresh makrut lime leaves
1 fat stalk fresh lemon grass, sliced into 1cm chunks
1 large handful fresh coriander
1 very juicy sweet mandarin, peeled
6 cloves garlic
4 T olive oil
1 whole red chili, optional
Salt to taste
*** Make sure all the woody bits of the lemongrass are removed. If you don’t, the salsa will be pithy and tough. Remove all outer leaves and chop off the nub at the bottom before slicing.
Roasted cashew nuts, coarsely chopped
Place all salsa ingredients in a high-speed blender and blend till smooth. If the mix is very thick, loosen it with a dribble of olive oil. Set aside.
Heat oven to 200°C and place your Legacy Pan inside while it pre-heats.
Butterfly the salmon fillet (check out our Instagram how-to Reel for guidance). Salt the fish then turn over, so what was the skin side is now on the top. Spread ¾ of the salsa mix onto this side.
Remove Legacy Pan from the oven, lightly grease with oil or butter.
Roll the salmon up tightly and place carefully into your still hot and lightly greased Legacy Pan.
Swiftly brush remaining salsa on top and sides of the salmon roulade, sprinkle with salt and cook for 20 – 35 minutes depending on how well cooked you like your salmon. 20 mins and it should be almost rare in the very middle of the roulade.
Serve hot to the table with a sprinkling of roasted cashew nuts and a super crunchy salad.