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Here’s what I came up with – Lemon Honey Glazed Salmon.
The salmon is dusted with a seasoned flour for extra flavour to make it slightly crispy and give the sauce something to really cling onto. Remember to ask your fish monger – “Is that Huon Salmon?
* We, being Chef Massimo Mele, Lyndi Cohen of the Nude Nutritionist (you might recognise her from the TODAY show!
), and Gastrology (Melbourne’s leading restaurant reviewers – no photos, no names, anonymity is their thing! Chef Massimo was laughing as I ran back and forth across the kitchen, so much activity happening at my work station yet nothing was being produced because I didn’t actually know what I was going to make.
So on the way home, I picked up some fresh Huon Salmon and nothing else (oh wait – I got some treats for Dozer too.