Atlantic Salmon Steak with

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TARRAGON AND PEPPER CRUST

Serves 4

Ingredients

2 tablespoons olive oil

2 tablespoons dried tarragon leaves Freshly ground black pepper

4 Atlantic salmon steaks – weighing approx 6oz

(180g) each

To garnish

Lime or lemon wedges

To serve

Steamed baby potatoes

Method

1.Preheat grill to SEAR temperature setting until the green READY light illuminates.

2.Combine oil with tarragon and

a generous and coarse grinding of black pepper.

3.Brush salmon on both sides with mixture and place on grill.

4.Adjust the grilling height control to just touch the top of the fish steak.

5.Allow to cook for 2 minutes for fish to be golden on the outside and ‘rosy’ pink on the inside. Cook a further 2 minutes to cook through.

Remove from grill and serve immediately with the steamed potatoes.

HOT GINGERED SHRIMP

Serves 4

Ingredients

2.25lb (1 kg) jumbo shrimp, peeled with tails intact

1 teaspoon crushed garlic

¼cup soy sauce

¼cup dry white wine

1 tablespoon finely shredded ginger 12oz (350 ml) Thai sweet chili sauce Wooden skewers, soaked in water

To serve

Steamed jasmine rice

Sautéed Chinese broccoli

Method

1.Preheat grill to SEAR temperature setting until the green READY light illuminates.

2.Thread prawns onto soaked wooden skewers approximately 4 per skewer.

3.Combine remaining ingredients and mix well, pour over prawn skewers. Place skewers on preheated grill and lower top plate, cook for 1 minute or until pink and tender.

Serve with steamed rice and broccoli.

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