Chef Chris Tustian has blown in to the Cradle of Humankind, and Roots restaurant is in for quite a ride. Try his California Jalapeño Salmon…
- 1 large butternut
- 2 large chopped fresh jalapeño peppers
- 2 medium chopped onions
- ½ cup diced red pepper
- ½ cup peeled and diced ripe mango
- ¼ cup extra virgin olive oil
- 2 tsp lemon juice
- 1 bunch, roughly chopped (about 70g) coriander
- 600g (150g portions) fresh Norwegian salmon
- 250g baby spinach
- Maldon sea salt to taste
- pinch pepper
- Peel and dice butternut and place into a saucepan with water. Cook until soft. Add to food processor and blend until smooth. Add salt and pepper and set to one side.
- To make the salsa, in a medium bowl mix together jalapeños, onions, red peppers, mango, olive oil, lemon juice, coriander and seasoning, and set aside.
- Pre-heat frying pan to medium heat and place your lightly seasoned, portioned fish skin-side down and cook until skin is crispy. Turn the fish over and seal for 1-2 minutes, before placing it in a pre-heated oven at 170 °C for 3-4 minutes.
- Place spinach into a pan with a knob of butter. Cook slowly for 1-2 minutes and remove. To serve, place a spoonful of salsa in the centre of the plate. Place the wilted spinach across it. Add the pan-fried Norwegian salmon on top. Place butternut purée in swipes across the plate.
Wine suggestion: Tamboerskloof Rosé