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"I can’t a fjord it": Inside one of the world’s most extreme restaurants

One of the world's most extreme restaurants has gone viral and not only for its unique location and shape, but also its exclusive dining experience that's eerily similar to 2022 horror film The Menu. Restaurant Iris is located inside a giant silvery orb in Hardangerfjord, the second largest Fjord in Norway. The four-storey structure, called the Salmon Eye is inspired by - you guessed it - the shape of a fish eye, and it is quite a sight to behold. The Salmon Eye is covered in 9,000 steel plates to emulate fish scales, weighing a whopping 1,256 tonnes and an impressive diameter of 25 metres, with one sub-surface floor that boasts a panoramic view of the Fjord. The restaurant itself can only be accessed by an electric boat off the shore of Rosendal, as guests are treated to "an exclusive expedition dining-journey" which offers an 18-course meal and panoramic views. The 24-seat restaurant is run by Head Chef Anika Madsen, and prior to having their main meal, guests are taken to the chef's boathouse on the nearby island of Snilstveitoy, for a "welcoming snack". The menu is designed to showcase "the most local ingredients possible", which reflects Madsen's "commitment to sustainability" and her "passion for discovering new ingredients from the ocean". Mari Eriksmoen posted the viral video on TikTok which has racked up over eight million views. "This spectacular just opened in the middle of the Hardangerfjord in Norway," she started in the clip with a shot of the structure floating in the middle of the fjord. She described the experience of walking into the restaurant "like entering a spaceship," and was mesmerised by the "insane views". Once the evening kicks off, guests indulge in a multi-sensory experience where they were instructed to pick a "cracker" hanging from the ceiling after watching a "short movie about food waste". Another TikTok user compared it to the extraterrestrial spacecraft from the 2016 sci-fi film Arrival. However many other users compared the dining experience to 2022 horror film The Menu, where a group of guests eat at an exclusive restaurant on a remote island and face dire consequences. "Did we learn nothing from The Menu?" commented one user with the crying face emoji. "I know how this movie ends," wrote another user. "I can’t a fjord it," joked a third. The dining experience aims to "blend gastronomy and activism on a global scale" as they hope to raise awareness on the the challenges and threats to the global food system. "The menu at Iris reads like a story, " a statement said. "A story about the challenges and threats to the global food system, but also with ideas and suggestions for future innovations, that can help bring us closer to solving them." The tasting menu itself is priced at 3,200 Norwegian Krone ($316) with an optional wine pairing for 2,500 Norwegian Krone ($247). For those who want to visit the Salmon Eye, but don't want to dine in, they can buy a ticket for a two-hour "learning experience" at the centre priced at 349 Norwegian Krone ($34). Images: Salmon Eye Website/ Instagram, TikTok

Food & Wine

From a series of recipes by Xali: Smoked Salmon, Spinach and Dill Omelette

This colourful omelette will have everyone satisfied. Create a super thin egg mixture and add plenty of herbs and lots of greens. Spinach is rich in antioxidants and is also considered a ‘cooling food’, which helps to combat inflammation and ease hot flushes. Serves: 2 Prep: 10 mins Cook: 10 mins Ingredients: Eggs - 4 whole Parsley, flat-leaf chopped - 2 tbsp Dill, fresh chopped + a few sprigs dill - 1 tbsp Pinch salt 2 whole Cracked black pepper - 1/2 tsp Olive oil - 2 tsp Smoked salmon - 4 pieces Spinach, fresh - 1 cup Sugar snap peas trimmed - 1/2 cup Asparagus spears sliced in half lengthwise - 8 whole Silverbeet finely shredded - 1/2 cup Method: 1. Whisk eggs with parsley, chopped dill, salt and cracked black pepper. 2. Heat oil in a medium sized skillet or omelette pan. Pour in egg mixture and cook over medium heat to set eggs for 4 minutes, then layer with smoked salmon and spinach. 3. Fold omelette over carefully in the pan and continue to cook for a further 3 minutes until the salmon has cooked and spinach wilted. 4. Meanwhile in a separate saucepan, steam or gently boil the sugar snap peas, asparagus spears and silverbeet for about 3 minutes, strain, pat dry and keep warm. 5. Transfer to a serving plate, add some fresh dill to garnish and serve with steamed greens. Image: Supplied

Food & Wine

Treat yourself with salmon rillettes and pear relish

For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish! Serves: 4 Ingredients Pear relish <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> Rillettes <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> Salad <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> Directions For the pear relish 1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves. 2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside. For the rillettes 3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together. 4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set. For the endive salad 5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through. 6. Season with salt, olive oil and lemon juice and set aside. To serve 7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately. Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx">Wyza.com.au</a>.

Food & Wine

Salmon with papaya salsa

Time to prepare 5 mins | Cooking Time 30 mins | Serves 4 Tender salmon with a tangy and refreshing salsa, made for a relaxed summer night! Ingredients <ul> <li style="font-weight: 400;">2 avocados, diced</li> <li style="font-weight: 400;">2 cups papaya, peeled, deseeded and diced</li> <li style="font-weight: 400;">150g cherry tomatoes, quartered</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">4 x salmon fillets</li> <li style="font-weight: 400;">1¼ cups brown rice</li> </ul> Directions: 1. Combine avocado, papaya and cherry tomatoes in a bowl and set aside. 2. Heat fry pan and add oil. Cook salmon skin-side down for 4-5 minutes before turning and cooking for about 4 minutes or until still slightly pink in the centre. 3. Meanwhile, cook brown rice in rice cooker or according to the directions on the packet. 4. Serve salmon on top of brown rice and top with salsa. Season to taste. Recipe thanks to<a href="http://australianpapaya.com.au/"> Papaya Australia.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-with-papaya-salsa.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a hearty salmon and redbelly in cartoccio with smashed potatoes

This seafood dish with a citrus twist from Lyndey Milan is the perfect meal for a summer's day. Time to prepare: 10 minutes Cooking time: 12 minutes Serves: 4 Ingredients Smash potatoes <div class="article-body"> <ul> <li>800g chat potatoes, boiled until very tender</li> <li>2 tablespoons (40ml) extra virgin olive oil</li> </ul> Salmon <ul> <li>6 redbelly citrus (also known as blood oranges)</li> <li>4 salmon fillets</li> <li>1 baby fennel, cored, thinly sliced, fronds reserved</li> <li>20 green Sicilian olives, stoned</li> <li>2 tablespoons capers, drained and rinsed</li> <li>Salt flakes and freshly ground black pepper</li> <li>⅓ cup (80ml) extra virgin olive oil</li> </ul> Directions <ul> <li>1. Pre-heat oven to 200⁰C (180⁰C fan-forced).</li> </ul> Smashed potatoes <ol> <li>Place boiled potatoes on a paper-lined baking tray and use the back of a fork or a potato masher to lightly crush each potato. Drizzle with olive oil and season with salt and pepper.</li> <li>Bake for 30 minutes or until crisp and golden, turning once half way to encourage browning. Increase oven to 220’C (200’C fan-forced). Leave potatoes in the oven.</li> </ol> Salmon <ol> <li>Cut eight 34 x 30cm pieces of baking paper. Lay four pieces over the bench, top each with a second piece.</li> <li>Wash 2 redbelly citrus, leave skin on and slice into rounds. Juice 1 redbelly, cut 3 redbelly into segments and cut a small slice off the ends of each remaining redbelly. Stand up on one end, and carefully, following the contour of the redbelly, cut down to remove the peel and the pith. Holding the fruit in one hand, cut down one side of the membrane on one segment, almost to the core. Cut down along the inside of the opposite membrane, to cut out a wedge with no pith or membrane attached. Repeat until you have cut out all segments. Squeeze juice out of the remaining core into the juice then discard the core.</li> <li>Place a bed of redbelly slices in the centre of each layer of baking paper, and top evenly with salmon fillet, fennel, olives, capers, salt and pepper and drizzle with redbelly juice and olive oil.</li> <li>Bring the long sides of each piece up and fold and roll firmly down. Then fold in the 2 short sides and tuck them under tightly to create a pocket. Repeat to make five more parcels.</li> <li>Place parcels seam side on oven tray. Bake until just cooked through 10 minutes.</li> <li>Remove straight onto serving plates, carefully open the top of each parcel. Serve with smashed potatoes.</li> </ol> Tips: <ul> <li>Any fish can be used or try thinly sliced chicken breast or pork medallions.</li> <li>Vegetarian alternative: replace salmon with zucchini strips and mushrooms.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-salmon-and-redbelly-in-cartoccio.aspx">Wyza.com.au</a>. </div>

Food & Wine

Grilled salmon with blueberry balsamic sauce

For a main course to impress, this recipe will just do the trick. The salmon fillet pairs well with the flavourful sauce, which features the cardiovascular-friendly blueberries. Ingredients: <ul> <li style="font-weight: 400;">1 teaspoon olive oil</li> <li style="font-weight: 400;">2 x 150g salmon fillet, skin on</li> <li style="font-weight: 400;">1 tablespoon butter, melted</li> <li style="font-weight: 400;">1 teaspoon brown sugar</li> <li style="font-weight: 400;">1/2 teaspoon paprika</li> <li style="font-weight: 400;">1/4 cup (60ml) balsamic vinegar</li> <li style="font-weight: 400;">1/2 cup (80g) blueberries</li> <li style="font-weight: 400;">1 tablespoon maple syrup</li> <li style="font-weight: 400;">1 tablespoon butter</li> <li style="font-weight: 400;">4 cups (500g) green beans</li> <li style="font-weight: 400;">1/2 teaspoon salt</li> <li style="font-weight: 400;">Olive oil</li> <li style="font-weight: 400;">1/2 cup pomegranate seeds</li> <li style="font-weight: 400;">Fresh dill, chopped</li> </ul> Method: <ol> <li>Preheat oven to 180°C. Prepare a tray with baking paper.</li> <li>Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3 minutes until crisp.</li> <li>Remove from pan and place skin side down onto prepared tray.</li> <li>Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.</li> <li>Place the salmon in the oven for 15 minutes for medium.</li> <li>In the meantime bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.</li> <li>Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill.</li> <li>Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat.</li> <li>Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.</li> <li>Cook for another minute, stir in the tablespoon of butter and serve over salmon.</li> </ol>

Food & Wine

How to make hot or cold asparagus and salmon frittata

Time to prepare 35-40 mins | Serves 4 Recipe from the <a href="http://www.asparagus.com.au/">Australian Asparagus Council</a>. Ingredients: <ul> <li>2 tablespoons olive oil </li> <li>300g salmon fillet </li> <li>8 free range eggs </li> <li>1 cup plain Greek yoghurt </li> <li>1 tablespoon lemon thyme, finely chopped </li> <li>Salt and pepper </li> <li>1 red capsicum, chopped </li> <li>2 bunches asparagus, woody ends removed, sliced </li> <li>Greek yoghurt to serve (optional)</li> </ul> Directions: 1. Preheat oven to 180ºC. 2. Heat an ovenproof frying pan over high heat. Add 1 tablespoon of the olive oil and cook salmon fillet skin side down for 2 minutes to seal. Turn salmon over to lightly brown other side. Remove from pan, place on a plate and set aside in refrigerator to cool. Reserve pan to use later. 3. Crack eggs into a mixing bowl. Add yoghurt, thyme, salt and pepper and whisk until all ingredients are well combined. 4. Take cooled salmon from refrigerator, remove skin and break up flesh into small bite-size pieces. Combine capsicum and asparagus with egg mix. Carefully stir in chunks of salmon. 5. Heat the pan the salmon was cooked in and add the remaining tablespoon of olive oil. Pour frittata mixture into pan. Bake in preheated oven for 30-35 minutes or until cooked through. 6. Remove from oven and allow frittata to cool slightly before cutting. Serve accompanied with thick yoghurt. Tips: <ul> <li>Delicious served with a simple green salad with a lemon olive oil dressing.</li> <li>For a vegetarian version replace salmon with 125g feta broken into pieces or 125g grated cheese.</li> <li>For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/asparagus-and-salmon-frittata.aspx">Wyza.com.au.</a>

Food & Wine

Pecan, broccolini & salmon grain bowl

Enjoy a pecan, broccolini and salmon grain bowl to keep your heart health up! Preparation time: 10 mins Cooking time: 10 mins Serves: 2 Ingredients <ul> <li style="font-weight: 400;">2 x 100g skinless salmon fillets  </li> <li style="font-weight: 400;">1 tsp olive oil  </li> <li style="font-weight: 400;">1/2 cup pecans, lightly toasted (60g)  </li> <li style="font-weight: 400;">1 bunch broccolini  </li> <li style="font-weight: 400;">4 radishes, sliced  </li> <li style="font-weight: 400;">1 orange, peeled and sliced  </li> <li style="font-weight: 400;">1 cup cooked brown rice  </li> <li style="font-weight: 400;">1 spring onion, sliced  Dressing  </li> <li style="font-weight: 400;">2 Tbsp almond butter  </li> <li style="font-weight: 400;">2 tsp tamari or soy sauce  </li> <li style="font-weight: 400;">1 tsp miso paste  </li> <li style="font-weight: 400;">1 tsp maple syrup  </li> <li style="font-weight: 400;">2 Tbsp lime juice  </li> </ul> Method   <ol> <li style="font-weight: 400;">Whisk together almond butter, soy sauce, miso paste, and syrup. Whisk in lime juice until smooth. Dressing will thicken as it sits, thin with water if desired.  </li> <li style="font-weight: 400;">Preheat a skillet over medium heat. Drizzle salmon with oil and cook approximately 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest. Roughly flake when cool enough to handle.  </li> <li style="font-weight: 400;">Wipe skilllet, fill about half way with water and return to heat. Add broccolini and simmer for a few minutes, until bright green and tender-crisp. Refresh under cold water.  </li> <li style="font-weight: 400;">Roughly chop half the pecans and stir through rice, divide into two bowls. Top rice with salmon, broccolini, orange, radish, and remaining pecans. Drizzle with dressing, sprinkle with sliced spring onion.  </li> </ol> Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

Cook tonight’s dinner in your dishwasher!

Many of us use our dishwasher to, well, clean our dishes. Especially after a meal. But there’s a new trend on the horizon that involves the opposite of this. It’s called ‘dishwasher cuisine’ and it is not a joke. Many people have decided that their oven is no longer up to scratch and are opting to give their dishwasher a try. So far, the most popular dish seems to be salmon. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-permalink="https://www.instagram.com/p/BsY73EHh4tn/?utm_source=ig_embed&utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" rel="noopener" href="https://www.instagram.com/p/BsY73EHh4tn/?utm_source=ig_embed&utm_medium=loading" target="_blank">A post shared by Verlasso Salmon (@verlasso)</a> on Jan 8, 2019 at 2:02pm PST </div> </blockquote> The trick is wrapping your ingredients up in foil (so the food doesn’t get saturated by the water or have other bits of food ending up in the final meal) and letting the dishwasher do the rest. Consumer advocacy group <a href="https://www.choice.com.au/home-and-living/kitchen/dishwashers/articles/can-you-cook-dinner-in-your-dishwasher">Choice</a> has recommended that you put your ingredients that you want to cook in plastic zip lock bags so no extra food gets in there as well as loading up the dishwasher to keep the temperature stable. Keeping the temperature stable is ideal as this ensures your food is cooked properly. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/dZqjZdLZoE/?utm_source=ig_embed&utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/dZqjZdLZoE/?utm_source=ig_embed&utm_medium=loading" target="_blank">Forget the grill, here's how to cook salmon in the dishwasher. #howto #dishwashercooking #yum #nprlife</a> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/mstarbard/?utm_source=ig_embed&utm_medium=loading" target="_blank"> Maggie Starbard</a> (@mstarbard) on Aug 24, 2013 at 8:30am PDT </div> </blockquote> However, as a dishwasher can reach temperatures of up to 62 degrees in a cycle, smaller portions of protein and vegetables are best. Choosing food that has a bit of wiggle room when it comes to time and temperature being a little bit out is ideal, as again, you’re cooking food in a dishwasher. Experts have compared it to the sous vide method. This method is a French style of cooking which involves vacuum sealing food in a plastic bag, submerging it in a bath of warm water and waiting for it to cook over time. Some have found it to be a productive way of cleaning up the mess they’ve made while preparing the meal whilst also getting a meal out of it. Is this something you’re willing to try? Have you heard of it before? Let us know in the comments.

Technology

Citrus-baked salmon with champagne mayonnaise

A side of salmon is an easy yet smart way to feed a crowd, and a glamorous mayonnaise makes it doubly splendid. Serves: 8-10 as a starter Ingredients: <ul> <li>1 side of salmon (about 1kg), bones removed</li> <li>1 orange, juice and zest </li> <li>1 lemon, juice and zest, plus extra lemons for serving</li> <li>1 teaspoon sesame oil</li> <li>1 tablespoon cider vinegar</li> <li>1 tablespoon soy sauce</li> <li>2 tablespoons brown sugar</li> <li>1 tablespoon flaky sea salt</li> <li>1 teaspoon cracked black pepper</li> <li>Microgreens or dill for garnish (optional)</li> <li>Baguette or similar for serving</li> </ul> For the mayonnaise: <ul> <li>2 egg yolks</li> <li>1 teaspoon cider vinegar</li> <li>1 teaspoon finely grated lemon zest</li> <li>1 tablespoon lemon juice</li> <li>1 clove garlic, peeled and finely chopped</li> <li>1 teaspoon grated horseradish (available in jars at the supermarket)</li> <li>2/3 cup neutral-flavoured oil </li> <li>2-3 tablespoons champagne or sparkling wine</li> </ul> Method: <ol> <li>Heat oven to 200°C and line a baking tray with non-stick foil or baking paper. Place salmon on tray, skin side down. </li> <li>Combine zest and juice from orange and lemon with the sesame oil, vinegar and soy sauce. Brush mixture over salmon then sprinkle with sugar, salt and pepper, pressing these gently into the flesh. </li> <li>Bake 15-20 minutes or until the salmon flesh is just opaque. Serve on a platter, with lemon wedges for squeezing, mayo and bread on the side, and garnished with microgreens or dill if desired. </li> <li>Mayonnaise: Place egg yolks, vinegar, lemon zest and juice, garlic, horseradish and a good pinch of salt in a small food processor and pulse to combine. With the motor running, add oil in a thin, steady stream. Fold in champagne a little at a time, gently mixing until the mayo is light and creamy. </li> </ol> Written by Bernadette Hogg. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz.</a> Image credit: Stuff.co.nz.

Food & Wine

Lemon baked salmon with asparagus

Summer is all about fresh, tasty seafood, and this lemon-baked salmon with asparagus is the ultimate dish for a warm summer’s night. Serves: 2 (one fillet each!) Ingredients: <ul> <li>2 salmon fillets, skin on</li> <li>1 lemon, juiced</li> <li>2 rosemary stalks, leaves taken off the stalk and chopped</li> <li>1 garlic clove, sliced into slivers</li> <li>6 asparagus spears, trimmed</li> <li>6 cherry tomatoes, whole</li> <li>2 tbsp. Olive oil</li> <li>Salt and pepper, to taste</li> </ul> Method: <ol start="1"> <li>Pre-heat oven to 180˚C</li> <li>Add lemon juice, rosemary, garlic, olive oil, salt and pepper into a bowl and mix.</li> <li> In a large mixing bowl, add the salmon fillets and the lemon mixture. Coat the fish evenly.</li> <li>Leave to marinate for 1 hour prior to cooking.</li> <li>On two separate sheets of foil or baking paper, lay the fish skin down and top with cherry tomatoes and 3 asparagus stalks on each.</li> <li>Wrap each fillet individually covering it completely to ensure no air escapes.</li> <li> Place into the oven for 15 minutes or until cooked to your liking.</li> <li>Serve with more asparagus and some salad!</li> </ol> Recipe courtesy of Leah Itsines on behalf of <a href="http://www.asparagus.com.au/" target="_blank">Australian Asparagus</a>.

Food & Wine

Maggie Beer’s sweet potato fritters with smashed avocado and salmon

“The beauty of this recipe is that you don’t need to precook any of the ingredients so it’s a quick process, particularly if you have a helper. The salmon could be cooked, raw or from a tin and well drained. Like all fritters they don’t take long but they need to cook at a low temperature to make sure the raw grated vegetables are cooked through and soft. The best avocados are those that haven’t been refrigerated, but when you consider the logistics of moving food around the country these days that’s more and more unlikely, so my tip is to buy them when they’re still hard and ripen them yourself at room temperature, which can easily take up to 10 days,” writes Maggie Beer in her new book Maggie’s Recipes for Life. Based on the latest scientific research and with the help of one of the world’s leading Alzheimer’s researchers Professor Ralph Martins, Maggie has created more than 200 recipes that help provide the nutrients we need for optimum brain health. The proceeds from the cookbook will be shared between the Maggie Beer Foundation and the Lions Alzheimer’s Research Foundation. Makes: 8 fritters Ingredients: <ul> <li>1 ripe Hass avocado</li> <li>Juice of 1 lime</li> <li>2 tablespoons extra virgin olive oil, plus extra to serve</li> <li>200 g salmon fillet, cooked and flaked (see note) or smoked or tinned salmon</li> <li>Dill or chervil sprigs and lime wedges, to serve</li> </ul> For the fritters <ul> <li>400 g sweet potato, peeled</li> <li>Sea salt flakes and freshly ground black pepper</li> <li>2 large leaves silverbeet, finely chopped</li> <li>1 spring onion, finely chopped</li> <li>2 free-range eggs</li> <li>1 teaspoon chopped coriander</li> <li>2 tablespoons extra virgin olive oil</li> </ul> Method: <ol> <li>Preheat the oven to 150˚C (fan-forced).</li> <li>To make the fritters, coarsely grate the sweet potato, then place in a bowl and mix in 1 teaspoon sea salt. Stand for 10 minutes, then drain the sweet potato and squeeze out any excess liquid.</li> <li>In a separate bowl, place the chopped silverbeet, spring onion, eggs and coriander. Add the sweet potato, season to taste and mix well.</li> <li>Heat the olive oil in a large frying pan over medium heat. Working in 2 batches, place 3 tablespoons of mixture for each fritter into the pan and press down with a spatula. Cook on both sides for 2–3 minutes or until golden, then drain on paper towel. Place on a baking tray, cover with foil and keep warm in the oven while you cook the remaining fritters.</li> <li>Smash the avocado flesh and lime juice in a bowl until smooth. Stir in the olive oil and season to taste.</li> <li>To serve, place 2 fritters on each plate. Top with the smashed avocado, salmon and sprigs of dill or chervil. Drizzle with olive oil and serve with lime wedges.</li> </ol> Note: If using fresh salmon, drizzle a little olive oil in a frying pan over high heat. Add the fish, skin-side down and cook for 3 minutes or to the point where it will almost burn. Remove the salmon, then quickly wipe out the pan with paper towel, being careful not to burn yourself. Add a drizzle of oil or a bit of butter to the pan, reduce the heat to low–medium and return the salmon to the pan, skin-side up. Cook for 2 minutes, then rest for 10 minutes. Remove and discard the skin, then flake the fish. <img width="119" height="159" src="https://oversixtydev.blob.core.windows.net/media/44680/image__119x159.jpg" alt="Image_ (12)" style="float: right;"/> This is an extract from Maggie’s Recipe for Life by Maggie Beer with Professor Ralph Martins, published by Simon & Schuster Australia, RRP $39.99. Photo credit: Dragan Radocaj

Food & Wine

Smoked salmon omelette

Smoked salmon is a fantastic protein source, rich in healthy omega 3 fats. The combination of protein and good fats provides blood sugar control, satiety, exercise recovery and a metabolism geared to burning fat for fuel. Serves: 1 Ingredients: <ul> <li>¼ teaspoon olive oil</li> <li>2 eggs, beaten</li> <li>1 spring onion, finely sliced</li> <li>2 asparagus spears, trimmed and roughly chopped</li> <li>50 g smoked salmon, torn into flakes</li> <li>Sea salt and freshly ground black pepper</li> <li>Handful of rocket</li> </ul> Method: <ol> <li>Preheat the grill to high.</li> <li>Heat the oil in a small frying pan over a medium heat. Pour in the beaten egg and tilt the pan so it covers the base, then scatter over the spring onion, asparagus and smoked salmon pieces. Season generously with salt and pepper and cook for 3 minutes, then place the pan under the grill and cook for a further 3 minutes, or until the omelette is lightly browned and cooked to your liking.</li> <li>To serve, slide the omelette onto a plate and top with the rocket leaves.</li> </ol> <img width="130" height="171" src="https://oversixtydev.blob.core.windows.net/media/38229/28-by-sam-wood-cover_130x171.jpg" alt="28 By Sam Wood Cover" style="float: right;"/> This is an edited extract from 28 by Sam Wood published by Hardie Grant Books RRP $39.99 and is available in stores nationally. Food Photography: Chris Middleton / Lifestyle Photography: Rich MacDonald

Food & Wine

Julie Goodwin’s salmon quiche

This salmon quiche is the perfect mid-week meal. Packed with protein and easy to make, the leftovers (if you can manage to save any) make the perfect next-day lunch. Serves: 10–12 Ingredients: <ul> <li>1 quantity savoury shortcrust pastry or two sheets plain frozen shortcrust (if you have it in the freezer)</li> <li>1 cup grated mozzarella cheese</li> <li>50 g baby spinach leaves</li> <li>400 g skinless, boneless salmon fillet, cut into 2 cm cubes</li> <li>1 bunch shallots (spring onions), finely sliced</li> <li>1 bunch dill, leaves chopped</li> <li>10 eggs</li> <li>½ cup cream</li> <li>½ teaspoon salt</li> <li>¼ teaspoon pepper</li> </ul> Method: <ol> <li>Preheat the oven to 170°C. Grease a 26 cm loose-based flan tin with butter or spray oil. Lay the pastry into the flan tin and trim the edges. Prick the pastry with a fork. Place a sheet of baking paper over the pastry and fill with pastry weights or rice. Bake for 15 minutes or until starting to turn golden. Remove from the oven and take out the weights and paper.</li> <li>Arrange half the mozzarella cheese evenly over the base of the pastry case. Arrange the spinach over the top, followed by the salmon cubes, then scatter with the shallots and half of the dill leaves.</li> <li>In a bowl, beat the eggs then add the cream and beat well. Season with salt and pepper. Carefully pour the egg mixture into the pastry case and top with the remaining mozzarella.</li> <li>Bake for 25 minutes or until golden brown on top and just firm in the middle. Remove from the oven and set aside to cool a little before serving.</li> </ol> <img width="155" height="213" src="https://oversixtydev.blob.core.windows.net/media/37783/julie-goodwin-cover_155x213.jpg" alt="Julie Goodwin Cover" style="float: right;"/> Recipe courtesy of Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Food & Wine