NICE TRICK FOR TASTY SALMON
TRIP TO TASSIE INSPIRES TREND FOR COOKING THIS HEALTHY FISH AND YOU CAN LEARN TO SIZZLE THE TECHNIQUE
Mr Red Hot Chilli Pepper and I recently spent a week down in Tasmania to recharge the batteries. Part of the trip was for research and development on the food scene in Tassie. I’m always on the lookout for new artisan food products and food techniques and this trip didn’t disappoint.
The Tamar Valley is just full of fresh produce and beautiful places to visit on the food trail, but unfortunately, we didn’t have the time to visit as many as I wanted to. I guess I’ll just have to go back.
I did, however, buy an amazing recipe book called the Tamar Valley Pantry and there are some gorgeous recipes in there that I’m dying to try.
In Hobart, I visited the Tassal shop in Salamanca Place. This is basically a salmon shop and it sells everything from fresh salmon portions to frozen hot-smoked salmon fillets. It blew my mind.
As I was cruising the aisles, my radar tuned in on two items: cedar grilling planks and cedar grilling wraps. So I bought both because I was intrigued to see what they would be like.
As soon as I got home, I had to test them so I cooked a piece of salmon in each. My husband tried the salmon cooked on the plank and I had the salmon done in the wrap.
The result? Big thumbs up for my wrap. However, Rog said he couldn’t really taste the smokiness of his from the plank. I guess the planks are best for the barbecue or grill (as per product cooking recommendation).
Anyway, here’s what I did with the wraps. Hopefully, I will have these in the shop soon.