• 1serving
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 200g salmon fillet (1 piece)

  2. 100g kipfler potatoes, par-boiled and peeled

  3. 50g spinach, picked and washed

  4. 50 mls passionfruit dressing

  5. 2 zucchini flowers, coated in tempura batter

  6. 1 teaspoon fresh passionfruit pulp

  7. 1 teaspoon olive oil

  8. teaspoon lime juice

  9. pinch of salt and pepper

  10. pinch basil julienne

  11. 2g French shallots - brunoise

  12. 1 teaspoon mango or papaya brunoise

Instructions Jump to Ingredients ↑

  1. Roast kipfler potatoes and crush. Add spinach at the last minute.

  2. Seal the salmon well, skin side down and turn over. Cook till medium.

  3. Arrange fish on potatoes and drizzle with dressing on top and around plate.

  4. Coat zuchinni flower in chilled tempura batter, cook in fresh hot oil, drain on paper towel.

  5. Top salmon with zucchini flowers and serve.

  6. Tip for cooking at home; Use a good quality salmon, firm and fresh. Take care not to over-cook. The salmon should still be pink in the middle.

  7. Cook zuchinni flowers in very hot oil to achive a crisp outer coating.


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