Tasmanian salmon with soy Alpine Pepper dressing

Serves: 4
Difficulty:Tasmanian salmon with soy Alpine Pepper dressing title=


For the Tasmanian Salmon

4 whole baby Tasmanian salmon, cleaned
1 tablespoon Buderim minced ginger
1 bunch of shallots
4 serves (1 punnet) shiitake mushrooms
4 serves snow peas
2 cups bean sprouts
1 teaspoon rainforest rub
4 tablespoons Buderim pickled ginger
lemon myrtle oil

Soy pepper dressing

100ml low salt soy sauce
80ml mirin
5ml fish sauce
1 tablespoon Buderim minced ginger
2 teaspoons Alpine Pepper
pinch Fruit Spice


For the Tasmanian Salmon

1. stuff each salmon with the shallots and ginger, preheat oven to 160°C
2. warm a fish pan and rub the salmon with a little oil
3. when the pan is hot seal the salmon on both sides
4. place in the oven for eight minutes
5. remove the fish; test for doneness and brush the top with lemon myrtle oil
6. slice the shiitake mushrooms and de-string the snow peas
7. warm a wok or large pan and stir-fry the three vegetables
8. season with the rainforest rub

For the Soy Alpine Pepper dressing

Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it’s done.


Place the vegetables in the centre of a large plate and lay the Tasmanian Salmon on top. Drizzle plenty of dressing around the plate and serve extra in side dishes.

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Dining Downunder Cookbook
This Australian recipe of Tasmanian salmon with soy Alpine Pepper dressing is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Episode: Buderim Ginger and Bistro C in Noosa on the Sunshine Coast

Recipe By: Mark McCluskey

Mark McCluskeyYou can use fillets with the skin on for this if you don’t like staring your meal in the eye. You could experiment with the dressing, as there are plenty of possibilities using Australian herbs or seasonings e.g. Oz Lemon, which will add citrus notes to go with the ginger.

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