Companion Fruit - What Goes Well with Salmon?

Fruits add a refreshing contrast in flavour and texture, use them as a juice, a marinade, or a pickling medium, or simply as a condiment.

LEMON

For many, the lemon's acidity and sharp flavour is all a salmon ever needs. A classic.

Suits: whole, filleted or portioned salmon

Tip: use in parsley, lemon and parmesan crusted fresh salmon fillet



LIME

For a change, try lime instead of a lemon and enjoy its fresh light aroma and more complex flavour.
Suits: whole, filleted or portioned salmon
Tip: use in baked with lime, chilli and coconut milk

LEMONADE

A cross between true lemons and the Meyer lemon, the lemonade fruit is sweeter and less acidic thanks to an infusion of orange in its development.
Suits: whole, filleted or portioned salmon
Tip: will enhance chilli based recipes and its zest mixes well with honey. Try in a honey and mustard glaze

MANGO

Mango's sweet flavour and soft flesh blend well with the natural salmon flavour and cooked texture.
Suits: whole, filleted or portioned salmon
Tip: try BBQ salmon with mango salsa, red onion, tomato, olive oil, salt and pepper, lime juice, and fresh coriander

ROCKMELON

The sweet flavour adds a delicious contrast to an earthy, smokey salmon.
Suits: cold-smoked salmon
Tip: use in dip

PEAR

Pear's sweet flavour and crunchy texture adds a delicious contrast without being overpowering.
Suits: hot-smoked salmon
Tip: try thinly sliced packham pears with hot-smoked salmon on water crackers with cream cheese

Source: HUON'S CONNOISSEUR'S GUIDE TO SALMON
Cappo Seafood is a proud supplier of HUON Salmon and other products

Whisky Glazed Salmon & Battered Onion Rings

Who would have thought that a whisky/pineapple glaze on salmon will be such a great idea? We followed the recipe to find out more. It is just too good not to be featured on Cappo's blog. Give it a try and let us know what you think!

WHISKY GLAZED SALMON

Season salmon fillets with salt, add a bit of olive oil and bake in the oven at 200 degrees for about 12 - 15 minutes (or grilled on the barbecue / grill pan for a few minutes on each side). At the end of cooking and the very end of grilling, brush glaze on the fillets.

WHISKEY GLAZE
• 1 clove of garlic
• 1 cup pineapple juice
• 1/2 cup water
• 1/4 cup teriyaki sauce
• 1 tbsp soy sauce
• 3 tbsp lemon juice
• 2/3 cup brown sugar
• 3 tbsp grated onion on a fine grater
• 1 tbsp finely grated pineapple (can be canned)
• 1/4 teaspoon cayenne pepper
• 1 tbsp whiskey


Put garlic on a dry frying pan and heat over a low heat for about 10 minutes on both sides until soft, grate and mix with other ingredients. Bring to a boil stirring until sugar is dissolved. Reduce the heat and simmer the sauce for about 30 - 45 minutes, until it reaches a thick consistency.
Note: Add whisky glaze at the end of cooking / grilling (because of the sugar content, the sauce can burn quickly and turn bitter). Serve most of the sauce in a bowl next to the cooked fish.

Source: kwestiasmaku.com via Cappo on Pinterest

ONION RINGS

• 1 large onion or two smaller
• 50 g of wheat flour
• 50 g cornstarch
• 2 pinches of salt
• about 150 ml of water (preferably sparkling)
• vegetable oil (sunflower or peanut oil - groundnuts) for deep frying

Peel onion and cut into 1 cm or slightly smaller slices, divide the individual discs. Sprinkle with a pinch of salt. In a wok (or deeper pan) heat the oil well at a height of about 5 - 7 cm. Sift flour into a bowl and season with salt. Gradually pouring bottled water, mix using a fork (flour does not have to be thoroughly mixed with water). Dip rings in batter and place into hot oil and fry for about 1 and 1/2 - 2 minutes on each side, until golden brown. Set apart on a paper towel and immediately serve.

Recipe credit (translated by Google).