Seafood still on the menu
Seafood is still available and on the menu heading into Easter.
WA Food Ambassador Don Hancey joins Tony Mac and speaks with local seafood suppliers and fishermen about how you can still support the local food business’
Here is a recipe for you to make the most of the fresh produce.
Mendolia Australian Wild Salmon, Lemon Myrtle, Manjimup Apple And Fennel Salad
This tasty easy to do recipe is showcasing one of Western Australia’s most under-utilised and lesser know fish species, the Australian salmon.
Australian salmon are caught in the ocean up and around the pristine coast of WA.
For the salad you will need:
1 425gm tin Mendolia Australian Wild Salmon, flaked
1 small fennel bulb, shaved
1 Manjimup apple, finely cut into matchsticks/ julienned
1 baby cos lettuce heart, finely sliced
1 small bunch fresh dill, chopped
1 small bunch fresh Italian parsley, chopped
Good pinch WA lake Deborah Salt
Freshly ground black pepper
For the dressing you will need:
1 teaspoon dried, ground lemon myrtle leaf (optional, if you don’t have lemon myrtle add a good pinch of chilli flakes or smokey paprika)
Juice and zest of 1 lemon
Good splash of WA extra virgin olive oil
Few drops of balsamic vinegar
To make the dressing, simply combine all dressing ingredients.
For the salad, add enough of the dressing to cover lightly all ingredients, gently toss together, adjust the seasoning if need be
Serve immediately or refrigerate until needed.
Recipe by Don Hancey WA Food Ambassador
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