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Herb Crusted Salmon with Macadamia & Lemon Myrtle Velouté, serves 4-6
$79.00
A showstopper for your next dinner party or family feast—this half side of Atlantic salmon (serves 4–6) is gently baked with a native herb crust, enriched with roasted macadamia, and finished with a light lemon myrtle velouté.
Fresh, fragrant, and full of Australian flavour, it’s a ready made seafood dish that speaks for itself. All the work is done—simply heat, serve, and enjoy a beautifully balanced meal delivered straight to your door.
Perfect with seasonal greens, roast potatoes or a crisp salad.
Description
Herb Crusted Salmon with Macadamia & Lemon Myrtle Velouté, serves 4-6
Description: this is a half side of Salmon, minimum weight 700g, and has been crusted with soft herbs, maple syrup, orange zest, crushed macadamias and served with a velvety lemon myrtle Veloute Sauce. (*please note picture is just a slice of the salmon, if you would like it like this, please slice the salmon before placing in the oven, otherwise you break it apart when serving)
The Veloute is a classic French sauce made with lemon myrtle, stock, cream, miso, citrus, white wine and aromatic ingredients.
The salmon fillet, is minimum 700g in size, and serves 4 as a main, or 6 as a shared dish.
Cooking Instructions: simply remove packaging and place salmon on a baking paper lined tray. Place in oven at 180c for 20-30 minutes until golden on top and cooked till your liking.
In the meantime, warm the Lemon Myrtle Veloute sauce in the pouch (simmer in a pot of water for 15 minutes) or remove and warm in a pot and serve in a jug for the table.
Fish Ingredients: Tasmanian Salmon, maple syrup, orange, parsley, tarragon, dill, macadamias, salt
Sauce ingredients: onion, garlic, ginger, kombu (seaweed) bonito flakes, gluten free soy, lemon myrtle, kaffir lime leaves, lemongrass, lemon juice, cream, xanthan gum, salt
Contains: fish, dairy, soy, nuts
Salmon weight : minimum 700g
Sauce: 250g
