Anna Gare’s recipe for tasty Aussie salmon

With salmon season upon us, we asked Denmark chef Anna Gare for her favourite salmon recipe.

The celebrity chef said she had an unforgettable experience last salmon season at Parry Beach.

“I went to Parry Beach to watch the salmon fishermen/women and children harvesting their catch ... I jumped in and helped drag up the nets and they gave me a fish for my troubles,” she said.

“I eagerly cleaned and prepared my fish then went up to Parry’s campsite, where I coated my fillets in a creole spice and cooked them gently over the camp fire — true Parry style!

“I served it with a fresh ’slaw and it was a total hit.”

Creole Australian Salmon with slaw

Feeds 10-12

Ingredients

1 Australian salmon filleted

1/3 cup of Whittington’s Creole/Cajun spice mix

2 tbsp grapeseed oil

Slaw

1 small red or green cabbage finely sliced

2 big local green apples grated

2 capsicums finely sliced

4 large carrots grated

1 red onion thinly sliced

1 cup coriander finely chopped

1 cup mint leaves finely chopped

1 cup parsley finely chopped

Dressing

1/3 cup sour cream

1/3 cup natural yoghurt

1/3 cup mayonnaise

Juice of 1 big lemon

Season with salt and pepper

To prepare fish

Bleed the fish immediately after catching and then store in an ice slurry until ready to fillet. If you are on the beach and don’t have any ice, pop it in some cool salty ocean water.

When filleting the fish, remove the darker pink flesh and blood line running down the pectoral lines of the fillets.

The preparation of bleeding, storing and filleting of the salmon is crucial.

To prepare slaw

Toss all slaw ingredients together in a large bowl.

Combine dressing ingredients, season to taste and dress salad.

To cook

Place fish portions on a large tray or plate and evenly coat both sides of fillets with creole spice mix. Preheat barbecue and lightly oil.

Chargrill for about 6-8 minutes each side.

Close lid of barbecue for surrounding heat if fillets are thick to ensure they are cooked through.

Enjoy!