Updated: Jun 30
Tom Thorpe created this delish dish at the BC Blueberry Weltec competition we ran late late last year. This dish was one of our personal favourites, the combination of the flavours were out of this world!
Slow roasted salmon, wilted silver beet, blueberry Aigre Doux and crispy kumara
2 x 250g Salmon filet, skin off
Dash of Olive oil
Large Pinch of Flaky Sea Salt
250ml Red Wine
75ml Red Wine Vinegar
1 Star Anise
100g frozen Sujon Blueberries
50g Silver beet Chiffonade
5g Preserved Lemon
20g Kumara thinly sliced
Fresh Dill or other fresh seasonal herbs
1. Preheat oven to 110°C. Slice half of lemon and place slices on baking tray lined with baking paper. Save other half of lemon for later.
2. Season both sides of the Salmon filet and place on bed of lemon slices. Drizzle olive oil over Salmon.
3. Roast salmon for 40-50 mins.
4. In a saucepan add Red wine, red wine vinegar, sugar and star anise. Bring to the boil then simmer until reduced. Add Sujon blueberries and continue to simmer for 10 mins. Set aside to cool down.
5. Boil a pot of water with a steamer attachment. Once water comes to boil, steam Silver beet until just cooked. Refresh in cold water bath, strain and let dry on paper towel.
6. Heat deep fryer to 180°c, once it has come to temperature add Kumara and fry until golden and crispy. Let drain on paper towel and set aside.
7. Heat Sauté pan on medium heat add silver beet, preserved lemon and knob of butter. Sauté for 5 mins,
8. Take salmon out of the oven, place on warmed plate, followed by blueberry aigre doux, Silver beet and garnish with Kumara and fresh dill.
Tag us @sujonberries so we can share your creations if you make this delightful dish at home.