Salmon and paperbark roll with native berry salsa

All native Australian ingredients are available from selected delies and stores.

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• salmon steaks
• ground lemon myrtle
• warrigal greens
• knob of butter
• paperbark sheets

Crust

• ½ cup chopped macadamia nuts and another type of nut
• 1 cup muesli (not toasted)
• 250 g melted butter

 

Salsa

• 2 tbsp Dijon mustard
• 2 tbsp balsamic vinegar
• 1 cup oil
• 2 oranges, zested and juiced
• juice and rind of 1 lemon and 1 lime
• 1 cup fresh lilli pillies or riberries
• 1 red onion, chopped
• 1 green apple, chopped
• 1 bunch mint, chopped

Instructions

Season salmon steaks with ground lemon myrtle and sear lightly on each side.

Blanch the warrigal greens until just wilted and spread out on bench to form a rectangle, place a knob of butter in the centre and wrap the warrigal greens around each seared salmon steak.

Mix together the crust ingredients.

Place each wrapped steak on a dampened paperbark sheet and cover with a layer of crust over the salmon. Trim edges of bark with scissors then wrap into a bonbon shape, allowing a little opening for steam to escape. Use string to tie the bark at each end.

Place the parcel(s) on a baking tray, cover with tin foil and bake in moderate oven for 12–15 minutes.

Serve each parcel with a side dish of salsa.

To make the salsa, halve the lillipillies and remove seeds. In a bowl, whisk the mustard and vinegar then add all the other ingredients. Mix well.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.