Peppers Ora King Salmon

Peppers Ora King Salmon

Created by Craig Robertson, Area Executive Chef of Peppers Salt Resort & Spa, Peppers Balè Salt and Mantra on Salt Beach.

Note: overnight pickling required.


1 Day(s)



For 1 people

  • 120 grams Ora king salmon
  • 2 Pipi or (mussels if preferred)
  • 30 mL Calvados
  • 20 mL White wine
  • 20 grams Ginger
  • 1 Golden baby beetroot
  • 1 Baby beetroot
  • 2 Heirloom carrots
  • 1 Baby turnip
  • 1 Punnet assorted Flowerdale Farm edible flowers
  • 1 Pot Flowerdale Farm microgreen red garnet
  • 100 mL Apple cider vinegar
  • 100 mL Calvados
  • 50 mL White wine
  • 100 grams Coconut sugar
  • 50 grams Pink salt flakes

Adjust Quantity


  1. Pickled Vegetables: Place apple cider vinegar, 100ml calvados, 50ml white wine, coconut sugar and pink salt flakes in a saucepan and bring to the boil. Remove from heat. Peel and clean all the vegetables and place them in a deep dish. Pour hot liquid over vegetables and pickle overnight.
  2. Salmon: In a hot pan seal salmon skin side down, until skin is crisp. Place salmon in a hot oven skin side up, for approximately 5 minutes. In the same pan used for the salmon, place pipi and ginger on high heat. Add 30ml calvados and 20ml white wine and flambé in pan and cover with lid immediately. Once shells open remove from heat. To serve assemble salmon and picked vegetables with edible flowers and microgreen red garnet in your own artistic style.
  3. ·       Pour hot liquid over vegetables and pickle over night
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