Seafood · BBQ
28 June 2024
Seared Threadfin Salmon with Tomatoes & Oregano
After a fun day of fishing on the Fitzroy River with Guided Fishing Down Under it was time to cook up our catch - I had never cooked with King Threadfin Salmon before but Nathan told me that how I had planned to cook it up would be perfect. So here we go!
Ingredients
- 4 x fillets / portions threadfin salmon
- 2 tbs extra virgin olive oil
- 3 large ripe heirloom tomatoes, thickly sliced
Dressing
- 3 tbs white wine vinegar
- 5 tbs extra virgin olive oil
- ¼ cup parsley, finely chopped
- 3 sprigs oregano, leaves only, finely chopped
- 1 glove garlic, finely chopped
To serve
- Fresh sprigs of oregano
- 3 tbs pine nuts, toasted golden
Method
- Heat a pan, or barbecue plate to high heat. Season with salt and freshly ground black pepper fish well and then drizzle with olive oil. Cook fish until seared and cooked to your liking, about 2–3 minutes per side.
- For the dressing, combine all the ingredients in a small bowl and set aside until ready to serve.
- To serve, place tomatoes on a large serving platter, top with cooked fish and spoon over dressing, top with fresh oregano and pine nuts. Serve to the middle of the table to share.
Notes
Cooking times will always vary depending on the size and thickness of your fish fillets.
Fillets / portions threadfin salmon: use your favourite white fish for the barbecue.
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Recipes, travel and what I'm cooking in Studio Maybe.
