A Salmon by any other name - Salmon Recipes

When naming the fish off the coast of the young Swan River colony, they found a fish which looked very like the salmon they knew in the UK, and another resembling the herring, so they became Australian salmon and Australian herring, (both belong to the family Arripidae).

But there the resemblance stops, and many people have been grumbling ever since, expecting the local salmon to have the exquisite dark pink flesh likes its northern namesake and suit the same recipe.

Word spread that local salmon's not worth eating, but according to salmon-fancier Lindsay Harbord, the secret's in the preparation.

For eating purposes, the salmon is virtually a giant herring and will yield sizeable fillets or give you large obvious bones to navigate around.

Though salmon has a strip of oily flesh along the lateral line and small salmon are delicious simple pan-fired, the flesh of larger fish can become dry, so use a recipe which either seals moisture in, or has a sauce, and don't overcook.

Lindsay's Australian Salmon A-La-Natural

Method

Use fresh, not frozen, fish and fillet it thus; slab off both sides of the fish from the back bone with the skin on. Lay the slab skin side down and take the slab off the skin. Cut the two slabs down the middle lengthways and take off all the red meat.

Now the secret - cut the slabs into 1cm thick fillets by slicing at a 45 degree angle across the grain.

Make a very runny flour-and-water and black pepper batter, roll each fillet in flour, dip in batter and hold up to drain until the fillet is just coated.

Fry in hot oil (grapeseed oil is a good neutral-flavoured oil, or you can use olive for flavour) for a maximum of 2 minutes per side.

"You will be astounded at the results," says Lindsay "the humble salmon is transformed into a gastronomic delight!"

Eric's Salmon Patties

Method

Much Australian salmon is tinned, so buy a tin, drain and flake the contents and mix with 3-4 boiled, stiffly mashed potatoes, salt and pepper and an egg to bind. Don't add milk or the mixture may be too sloppy.

Shape into balls or patties, dip in beaten egg (no milk or the pattie will burn), roll in breadcrumbs and deep-fry until golden.

Try adding chopped parsley, a tsp of tomato or chilli and garlic paste, finely chopped spring onions or chives, or roll in mix of breadcrumbs and parmesan cheese.

Cribb's Ricey Oz Salmon Curry

Redolent with the fresh tang of coriander leaf, subtle spicing and the rich taste of fresh salmon in a creamy coconut sauce, this recipe evolved during an autumn Rottnest fishing trip. Consequently there are two versions - one for the campfire chef using canned curry sauce and coconut milk, and one for the home kitchen with fresh ground spices.

The dish is named after Ricey Beach, a notorious salmon hotspot during the season. Cries of more, even from confirmed salmon catch and release men, put to bed forever the myth that salmon are only a rung above buff bream in the culinary ladder of excellence.

1 whole side fillet of fresh Oz salmon. With the dark red flesh removed and cut across the grain into 1cm wide strips.
1 onion, chopped
2 cloves garlic, finely chopped
2cm fresh ginger, grated or chopped
1-2 fresh red chillies, deseeded and chopped
Juice and grated rind of ½ small lemon
1 x 180ml can Singapore curry sauce
1 x 180ml can coconut cream
2 fresh diced tomatoes (optional)
1 tablespoon ghee, butter or cooking oil
1 bunch fresh coriander leaf, chopped

Method

Saute onion, garlic and ginger until soft and golden. Add chilli, curry sauce, coconut cream, lemon juice and rind and diced tomatoes. Simmer sauce for about 15 minutes, then add sliced salmon flesh and lightly poach for 3 minutes. Garnish with fresh chopped coriander leaf, and serve immediately with boiled rice and diced tomato and onion salad dressed with lemon juice and salt.