Tassal Seafood Ambassador and Chef, Guy Turland, shares recipes that showcase salmon, barramundi and prawns, perfect for Summer entertaining, including this sensational salmon in paper with the flavour intensity of kimchi prawn head butter. Give it a try this Summery Christmas.
2 Tassal salmon fillets
1 cup prawn heads and shells
250g soft butter
1/2 cup store-bought kimchi
1 tsp ginger, minced
1 punnet cherry tomatoes cut in half
1 bunch asparagus, ends chopped and tidied
2 Tbs lemon
1 cup olive oil
1 lemon, cut into wedges
Greens to accompany as you wish
Preheat the oven to 180 C.
To make the butter:
In a pot on high heat, add butter and cook until golden brown and almost burn (approximately 4-5 minutes).
Add in prawn heads and any prawn shells you have and cook for another 10 minutes, smashing and breaking up the shells for maximum flavour.
Strain the butter into a bowl sitting over ice and discard the shells.
Using a whisk, whisk the butter until it re-emulsifies (comes back together in a thick paste), fold in the kimchi and ginger and set aside.
To cook the salmon:
Pull out one long sheet of parchment/baking paper on the bench. Place asparagus in the middle, then top with Tassal salmon,
four half cherry tomatoes and one tablespoon of kimchi butter.
Pull up all four sides of the parchment paper to create a pouch and then secure the top by tying a knot at the top using butcher’s twine.
Place in the preheated oven and bake for 25 minutes.
While your salmon is cooking, mix together lemon juice and olive oil until combined.
Once your salmon is cooked, place your salmon bag on a plate and using scissors, cut the top off your salmon bag, dress it with lemon
juice and serve immediately with fresh green salad or veggies.
Credits: Tassal Seafood
Photo Credits: Tassal Seafood
