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Main Ingredient: Salmon
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Serves: 4
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Recipe by: Ironclad
Let’s start by making the kawakawa crisps. The Old Dutch Pot is an extremely good deep-frying pot. Heat the oil over a medium heat until it’s hot enough to make a little pinch of bread sizzle when it hits the oil.
Fry the leaves in batches of 2 or 3 and with leaves in one hand and light pot lid or splatter screen in the other, toss the leaves in and cover. The leaves will puff up and become translucent in a matter of seconds. They will stop spitting pretty much straight after the make contact with the oil so are easy to gently remove to drain on paper towels.
To make the fresh onion salsa, mix the onions and lime juice together and set aside for later.
Heat the oven to maximum grill temperature.
Mix the marinade ingredients together.
Lay the salmon fillets onto your lightly sprayed Legacy Pan and turn the heat to medium on the stove top.
Pour the marinade over the top of the salmon fillets. The marinade will bubble and thicken in the bottom of the pan. This will take only a minute or two. Turn the heat to low and use a dessert spoon to ladle the marinade over the salmon fillets. Then pour the boiling water into the bottom of the pan. It will sizzle and steam.
Move pan to under the grill for 5 minutes. Pull from oven and sprinkle with the chopped almonds and add more boiling water to the pan if it’s looking dry. Finish off grilling for another 5 minutes.
Remove from oven and garnish each fillet with the red onion, a dollop of mayonnaise and a kawakawa crisp atop.
