Baked Salmon with Skordalia and Lemon & Black Pepper Flavour Pearls

Our recipe for Baked Salmon with Skordalia and Lemon & Black Pepper Flavour Pearls is just brilliant to feed a crowd. An easy to prepare dish. We’ve simply seasoned and baked our Salmon and topped it with some delicious Lemony Skordalia, char grilled Zucchini ribbons, a few fried Capers and our Lemon & Black Pepper Flavour Pearls. A great looking dish to serve at the dinner table or add to your buffet.

We always have a baked fish of some description at our family Christmas lunch. This is this years version! It’s a great crowd pleaser and really easy for everyone to help them selves. You could certainly buy individual portions rather than a whole side as I have if you like. Just follow the same method and individually top each portion.

What you’ll need

• Side of Salmon skin on – pin bones removed (or individual portions)
• Olive Oil
• Spicy Lemon Pepper Cocktail Salt
• Potato – peel and dice ready to boil (we used Desiree Potatoes) aprox 1/2 kg
• Garlic – 3 – 6 cloves crushed (to taste)
• Extra Virgin Olive Oil – up to 1 cup
• Lemon – Juice and zest
• Salt and Pepper
• Zucchini
• Capers – handful
• Dill
• Lemon & Black Pepper Flavour Pearls

To do

Lets get the Skordalia on the go. Put your peeled and diced potatoes into a pot with enough cold water to just cover them. Bring to the boil and cook until they are soft enough to mash. Drain them. Mash, mouli or blend them until smooth, adding in the crushed Garlic, Salt and Pepper, Extra Virgin Olive Oil and Lemon Zest and juice to taste.

*This can be prepared a few days earlier if you like and simply warmed on the day.

Heat a grill plate or BBQ. Slice the washed Zucchini very thinly into strips. We used a Mandolin slicer. Brush with a little Olive oil and grill until nicely marked on both sides. Lay them onto a tray or plate until ready to use. I like to add a little Salt & Pepper and chopped Dill onto mine at this point.

Next

Heat your oven to 200c. Place a sheet of Baking Paper onto a tray large enough for your fish (this is a good time to check that you own a serving platter larger enough too!). Place the Fish skin side down onto the Baking Paper. Rub Olive Oil over the Fish. Season with some of our super tasty Spicy Lemon Pepper Cocktail Salt

Pop it in to the oven for 10 – 20 minutes – depending on how thick/large your Fish is and how well you like it cooked. Just cook it how you like it 🙂 Around 50c at the thickest point with a thermometer should do it.

While the Fish is roasting lets fry the Capers. Definitely do this on the day so they are fresh and crispy!

Grab a small handful of Capers from the jar. Give them a good squeeze to get any additional liquid out. Add a good lug of Olive Oil to a fry pan and heat to a medium to high temperature. Put a few pieces of paper towel ready on a plate for them to drain on after cooking. Add the Capers to the hot oil and using a slotted spoon keep gently moving them about so they cook evenly. Cook until they open up and become crisp. Drain and cool them on the paper towel.

To serve

Using a large spatula/lifter or two, carefully lift your cooked Salmon onto a serving platter. Add a good layer of your warmed Skordalia onto the Fish (just microwave to warm – add a little water to loosen it up if it’s become too thick). Add your grilled Zucchini ribbons next. Then the fried Capers. Lastly add a few good piles of Lemon & Black Pepper Flavour Pearls.

Until next time

From the Peninsula Larder Team

“The oldest form of theater is the dinner table.”

– Michael J. Fox