One of our favorite ways to enjoy salmon is to bake and serve with a little Mexican flavor. Our Brisbane-based columnist Zahir Meher-Homji shares the recipe for ‘Homemade Baked Salmon With Salsa Greens’, for an easy weeknight meal or even for a dinner party. You may also substitute the Salmon for Snapper/ Pearl Perch.
Ingredients of Baked Salmon with Salsa Greens
Filet of salmon/ snapper/ pearl perch
Kipfler potatoes (Or 1 potato thinly sliced)
Asparagus spears (a bunch)
Broccolini (a bunch)
Roma tomatoes (sliced)
1 Lemon have
Butter
Seasoning
Paprika
Method of Salsa Green
Sear fish quickly on a pan. Top with seasoning and paprika.
Parboil potatoes.
Set oven to 180 degrees
Place fish and vegetables in separate containers and place in the oven till fish is cooked.
Place kipflers on a plate.
Cross asparagus spears & broccoli
Roast tomato as a garnish on the plate
Drizzle with lemon butter
Related Posts to Salmon and Salsa Green
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Zahir Meher-Homji has spent 40+ years conquering the world of hospitality. Working with the best brands in the hospitality sector, and moving from Pune to Mumbai, wandering off to the United States and finally settling down in Australia (to get the best of his other passion after golf – cricket), it has been one hell of an adventurous ride to say the least.
Zahir resides in Brisbane where (while working at Il Centro) he has had the pleasure of seeing happy, satisfied faces of a clientele that included cricket and rugby teams, golfers, tennis players and half of Brisbane who he now calls his friends. He is currently teaching the Cordon Bleu course at TAFE (the Aussie vocational training organisation) and loves to cook for himself and his friends!
