Fish: Australian SalmonRecipe:
Fillet Salmon - remove dark muscle along outer side of fillet (this is the strong fishy taste which is not wanted)
Heat red wine in pan (enough to completely cover fish)
Add fillets, sprig of rosemary, a bay leaf, basil, diced tomato and Spanish (red) onions
Slowly poach making sure red wine issimmering not boiling
Remove fish when cooked
Reduce red wine sauce on med-high heat (continually stiring)
Serve fish on couscous and pour over sauce
Serve with asparagus or green beans
Note: Apparently Australian Salmon works well in fish burgers and is very good if smoked. Check web sites shown in Blog for other Australian Salmon recipes
Rating: 7/10
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