This one is a favorite – everything can be made on a BBQ.
4 Salmon (or Ocean Trout) fillets, skinned
2 red peppers (capsicum), sliced
1 tsp brown sugar
1/2 butternut pumpkin (squash), peeled and thinly sliced
Arugula (rocket) leaves to serve
Zested rind of 1 lemon blanched
Zested rind of 1 orange blanched
Zested rind of 1 lime blanched
Citrus Butter Sauce:
1 tbs white wine vinegar
1 tbs each of lemon, lime, orange juice
1 tbs dried thyme
1 tbs dried rosemary leaves
1 tbs dried oregano
1 tbs paprika
1 tsp garlic powder
2 teaspoons cumin seeds
1 tablespoon sea salt
Citrus Butter – combine juices in a sauce pan and reduce by half. reduce heat to low and whisk in butter. Add salt and pepper to taste.
Spice mixture – grind until smooth in food processor or mortar pestle. Rub spice mixture on skinned side of each fillet. Let stand at room temperature for 30 mins.
Place red peppers in an oven dish and sprinkle with olive oil and brown sugar. Roast at 350(200) ish for 30 minutes ish until browned. Or grill on the BBQ (my preferred method). Brush pumpkin (squash) with olive oil and grill. Heat a cast iron skillet (or flat plate) very hot. Sear salmon, spice side down until blackened. Turn, drop heat, and cook until fish just turns opaque in the center. Rest for 5 minutes.
Layer rocket (arugula) then pumpkin, then capsicum then salmon on plates. Drizzle with the citrus butter sauce, top with the zest mixture. Serve and enjoy.