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ckreef

Lemon Myrtle Salmon

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I knew Lemon Myrtle Flakes would be awesome on fish. Served with a broccoli risotto. 

 

For the last 3 or 4 risotto cooks I didn't use any saffron because my family isn't really fond of it. I informed them tonight that the next risotto would be a saffron risotto - why? - because I love saffron and it's my turn. 

 

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I knew Lemon Myrtle Flakes would be awesome on fish. Served with a broccoli risotto. 

 

For the last 3 or 4 risotto cooks I didn't use any saffron because my family isn't really fond of it. I informed them tonight that the next risotto would be a saffron risotto - why? - because I love saffron and it's my turn. 

 

SBRa.jpg

 

 

 


Ok CK let us in on the details. Lemon myrtle is my favourite indigenous Aussie spice. How did you prepare the salmon?


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5 hours ago, parisbrownep said:


Ok CK let us in on the details. Lemon myrtle is my favourite indigenous Aussie spice. How did you prepare the salmon?


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Very simple preparation. Wet them down with white balsamic vinegar and sprinkle on the Lemon Myrtle. Let them sit for 20 minutes or so. Towards the end of the cook I basted with butter. I did sort of cheat with this cook giving them a few seconds in the broiler just before serving. Gave a better look to the top but didn't really do anything for the cook. 

 

With salmon I normally trim off the thin edge so I have a more uniform thickness. It cooks more evenly  that way. I'll save up a bunch of thin edges and cook them another night. I didn't do that this time but I should have. I thought the filets came out a little dry but Mrs skreef and Hawke did not think so. 

 

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Haven't done Hasselback spuds in a while, so that might be the ticket. 

Used the same combo - lemon myrtle and pepper flake seasoning on steamed green beans last night, with a little butter - excellent. I put the lemon myrtle in the steaming water. I've put herbs in my steaming water for most veggies for many years now. Trust me, it works.

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