Tasmanian Salmon With Soy Alpine Pepper Dressing

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   For the Tasmanian Salmon

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   1. Stuff each salmon with the shallots and ginger, preheat oven to 160u00b0C.

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   2. Warm a fish pan and rub the salmon with a little oil.

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   3. When the pan is hot seal the salmon on both sides.

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   4. Place in the oven for eight minutes.

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   5. Remove the fish; test for done-ness and brush the top with lemon myrtle oil.

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   6. Slice the shiitake mushrooms and de-string the snow peas.

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   7. Warm a wok or large pan and stir-fry the three vegetables.

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   8. Season with the rainforest rub.

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    For the Soy Alpine Pepper dressing:

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    Warm the mirin in a small saucepan and squeeze in the juice from the ginger. You need about 5ml of juice all up for flavour. Add the Alpine pepper and Fruit spice and bring to a gentle simmer. Remove from heat; add fish sauce and soy and it's done.

* Per serving · 4 servings · Values may vary.