The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Salmon salad with hot and sour dressing


We've used Tassal Atlantic salmon from Tasmania here, which is farmed according to the sustainability guidelines of the Aquaculture Stewardship Council.

You'll need

500 gm piece of salmon, skin on, pin-boned 60 ml (¼ cup) fish sauce 35 gm (¼ cup) macadamia nuts 1 tbsp coconut oil 1 cup each (loosely packed) mint and coriander 4 red shallots, thinly sliced ½ lemongrass stalk (white part only), very thinly sliced To serve: steamed jasmine rice, roasted chilli flakes and ground roasted sticky rice (see note)   Hot and sour dressing 1 small garlic clove, crushed 1 coriander root, scraped 1 small red chilli, finely chopped 15 gm crushed light palm sugar, or to taste 60 ml (¼ cup) lime juice, or to taste 60 ml (¼ cup) fish sauce, or to taste

Method

  • 01
  • Preheat oven to 180C. Combine salmon and fish sauce in a non-reactive container, turn to coat and set aside at room temperature while you roast the nuts.
  • 02
  • Spread macadamia nuts on an oven tray and roast until light golden (5-7 minutes). Set aside to cool briefly, then coarsely chop.
  • 03
  • Remove salmon from fish sauce and pat dry with paper towels. Heat coconut oil in a large non-stick frying pan over medium-high heat, add salmon and cook, turning once, until golden and skin is crisp (2-3 minutes each side). Set aside in pan, covered; it will continue to cook to medium-rare (3-5 minutes).
  • 04
  • Meanwhile, for hot and sour dressing, pound garlic, coriander root and chilli with a mortar and pestle to a smooth paste, then add remaining ingredients and stir until sugar dissolves. Adjust seasoning with sugar, fish sauce and lime juice.
  • 05
  • Toss herbs, shallots and lemongrass in a bowl with dressing. Break up salmon and skin into bite-size pieces, add to salad with macadamia nuts and serve on steamed rice scattered with roasted chilli flakes and roasted rice.
Note Roasted chilli flakes and ground roasted sticky rice are available from select Asian grocers.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

May 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Fast autumn recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×