Tasmanian King Salmon is lush, to say the least.
This fish is packed full of Omega-3 and Omega-6 fatty acids, and has a fat content of upwards of 25%. Delicious both raw and cooked, this delicate high fat fish is more reminiscent of a filet in texture than the flaky farm raised salmon that most dinners are used to.
I believe that the best way to enjoy a perfect food, such as this, is to leave it in the most natural state and accent with small nuances that expound upon the flavors.
To accent its decadence of the salmon I wood grill the filet to give it a lingering smokiness. To cut some of the fat I serve it with a lightly dressed asparagus tip and Peruvian sweet onion salad accented with thyme, chervil, and a touch of white wine vinegar. The finishing touch is a grilled preserved Meyer lemon, rosemary infused olive oil, and a touch of smoked sea salt.