Friday dinner Australia Day πŸ’šπŸ’›πŸ‡¦πŸ‡Ί Poppy and sesame seed crusted salmon with Moreton Bay bug topped kale and avocado slaw salad flavoured with horseradish cream.
Australia Day Poppy and Sesame seed crusted salmon and Moreton Bay bug salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Australia Day Poppy and Sesame seed crusted (Lammy) salmon and Moreton Bay bug salad was a winning combination for a sultry evening in balmy Brisbane on Friday night.
Course: Main Course
Cuisine: Australian
Servings: 4
Calories: 500 kcal
Author: Gary Lum
Ingredients
  • 4 Cooked Moreton Bay bugs Thenus orientalis aka slipper lobster
  • 3 Tasmanian Atlantic salmon fillets each cut in half
  • Poppy seeds
  • Sesame seeds
  • Dried hot chilli flakes
  • 2 packets Kale slaw with sesame and pumpkin seeds
  • 1 tablespoon Horseradish cream
  • 1 tablespoon Sour cream to cut the bite of the horseradish cream
  • 1 avocado diced
  • 1 lime quartered
  • 50 grams Butter
  • 1 splash Olive oil
Instructions
  1. Remove the shell from the tail of the Moreton Bay bugs, slice them sagittally and the make transverse cuts to give you large dices of tail muscle.
    Moreton Bay bugs Australia Day
  2. Put the Moreton Bay bug meat into a bowl with the quartered lime in the refrigerator.
    Moreton Bay bugs and lime Australia Day
  3. Slice the salmon fillets in half so from the three original pieces you end up with six.
    Salmon Australia Day
  4. Place them in a plastic bag and add the splash of olive oil. Then gently massage the oil onto all the out surfaces of the salmon.
  5. On a sheet of baking paper, pour half a cup of sesame seeds and half a cup of poppy seeds. Stick your finger into it and mix so you get a good mix of the two seed types on the paper.
    Poppy and sesame seed crusted salmon Australia Day
  6. Remove one piece of salmon and carefully coat the outer surface with the poppy and sesame seeds and then place the coated salmon onto a piece of baking paper which is on a baking tray. Repeat the process for all the pieces of salmon.
  7. Bake the salmon at 250 Β°C for 15 minutes.
  8. While the salmon is cooking, get a large frying pan hot and them melt the butter.
  9. When the butter begins to foam and turn brown, add the kale slaw and with chop sticks stir-fry until the kale has wilted. Remove the frying pan from the heat and transfer the slaw into a large salad bowl and stir in the horseradish cream and sour cream.
  10. After the salmon has baked, remove it from the oven and allow it to rest for 5 minutes.
  11. As the salmon is resting, stir in the avocado through the stir-fried kale slaw. Add the juice from half a lime.
  12. At this stage, you could also fold in the pieces of Moreton Bay bug to give your guests some nice flavour bombs in the salad. I elected to add my bug meat on top of the salad for the visual appeal.
  13. Serve the salad onto a plate. Garnish it with dried hot chilli flakes if you know it’s safe for that person.
    Friday dinner Australia Day πŸ’šπŸ’›πŸ‡¦πŸ‡Ί Poppy and sesame seed crusted salmon with Moreton Bay bug topped kale and avocado slaw salad flavoured with horseradish cream.
  14. Place the bug meat on top of the salad.
  15. Alongside the salad place a piece of poppy and sesame seed crusted salmon.
  16. Shoot a photograph and then eat, savour and enjoy your 2018 Australia Day dinner.
Recipe Notes

I do not take the time or make the effort to work out the energy content of the food I cook. I default all my recipes to 500 Calories (that is, 500,000 calories). In my mind counting calories is not how I want to live.