Recipe Card - Hayley Vernon (Year 9)

Paperbark Lemon Salmon

Ingredients

Utensils
Bowl

30 g butter, at room temperature

Wooden Spoon
Pastry Brush

tsp ground saltbush seeds

Knife

2 tbsp ground lemon myrtle

Chopping Board

2 lemons, 1 juiced, 1 cut into 8 slices

125 ml ( cup) macadamia oil
4 x 200 g pieces swordfish or salmon, skinned\

Kitchen String
Oven Trays
Foil
Plastic Wrap

4 large sheets paperbark (see Note)

Preparation
Put on apron
Wipe down bench
Wash hands
Place all ingredients on bench
Get all utensils etc.
Method;
1. Preheat oven to 180C.
2. To make herb butter, combine butter with saltbush seeds and 1 tsp lemon myrtle. Stir in lemon
juice, spoon onto a sheet of plastic wrap and roll up tightly to form a log.
3. Refrigerate for 30 minutes to firm.
4. Meanwhile, combine 60 ml macadamia oil with 3 tsp lemon myrtle and rub over fish. Brush
paperbark with remaining 60 ml oil and sprinkle over remaining lemon myrtle.
5. Divide fish and lemon slices among paperbark sheets.
6. Roll up paperbark, gather ends and tie with kitchen string to form parcels.
7. Place on 2 oven trays, sprinkle with water, cover trays with foil and roast for 20 minutes or until
fish is just cooked.
8. Serve with herb butter.
Evaluation:

Taste/Aroma

It smelt really good after we unwrapped the paperbark. When we let it

cool, we then tried it and it tasted very smoky, sour and savoury.

Texture

The fish was very soft to eat. It sort of melted in your mouth when you

Colour

ate it.
The colour of the fish was a perfect light pink-orange colour that it is

Nutritional Value

meant to be when cooked. We didnt burn it which is good.

This Salmon is a healthy choice because it is a good source of protein

(is it a healthy choice

and fills you up.

why?)