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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 

Serves 4

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

1teaspoon horseradish 

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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