INGREDIENTS
Salmon
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 x 1kg side salmon, pin-boned, skin on
Olive oil for brushing
50g salt
Yoghurt & Tahini Dressing
170g natural yoghurt
3 tablespoons tahini
1 clove garlic, crushed with 1 teaspoon
sea salt
50g coriander leaves, very finely
shredded
1 long red chilli, seeded and very finely
diced
½ teaspoon ground sumac
Juice of 1 lemon
Melon and pomegranate salad
1 cup pistachio kernels
400g baby cucumbers, unpeeled, diced
200g green seedless grapes, halved
1 small bulb fennel, thinly cut
1 small red onion, thinly sliced then
washed in cold water
½ radicchio lettuce broken
300g watermelon, diced
½ cup (loosely packed) mint, shredded
2 tablespoons pomegranate seeds
Juice of ½ lemon
2 tablespoons extra-virgin olive oil
Salt and pepper
160g shaved halloumi
Watercress to garnish
METHOD
Yoghurt and tahini dressing
- Mix all ingredients together and set aside.
Salmon
1. Combine the lemon and orange zest.
2. Brush the salmon with olive oil and season all over with salt and citrus
mix. Cover and refrigerate for 45 minutes.
3. Pre-heat oven on Fan Plus at 100°C.
4. Remove salmon from the refrigerator and allow it to come to room
temperature.
5. Wrap the salmon in baking paper and place skin side down on
a baking tray.
6. Place in the oven on shelf position 2 and bake for 10 minutes.
7. Remove from the oven and turn the salmon skin side up.
8. Return to the oven for a further 10 minutes.
9. Remove from the oven and leave to rest on the tray for 10 minutes.
10. Unwrap and discard the paper. Peel away the skin, then gently scrape
away all of zest.
Melon and pomegranate salad
1. Pre-heat oven on Fan Plus at 160°C.
2. Scatter pistachios on a baking tray and roast, shaking occasionally, until
just golden, 5-10 minutes.
3. Remove pistachios from the oven, and allow to cool before coarsely
chopping. Set aside.
4. Combine cucumbers, grapes, fennel, onion, lettuce, melon and mint in
a bowl.
5. Add pomegranate seeds, drizzle with lemon juice and olive oil, season
to taste and gently toss.
To serve
1. Place salmon on a large platter, spoon dressing on top, then gently
place salad on top.
2. Add pistachio and shaved halloumi, then watercress and serve at room
temperature.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
