Seared Salmon Fillet with Beetroot Relish & Basil Mayonnaise

Method

Place all of the ingredients in a non-reactive saucepan and place over low heat. Stirring occasionally let the relish cook down for approximately 2 hours until all the liquid has been absorbed and the relish has a nice sheen to it. Remove from the heat and store in jars until required - refrigerate.

Method

Using either a hand held food blender or food processor fitted with a metal blade. Place the egg yolks, mustard, lemon juice, cider vinegar and sugar in the bowl and process for 5 seconds until incorporated. With the motor running, slowly drizzle in the olive and canola oil. Season with salt and fresh black or white pepper to taste. Remove all the mayonnaise except a quarter cup or so. Add your picked basil leaves and process until smooth. Lastly fold the basil mix into the mayonnaise, check seasoning again.

Method

Heat up the BBQ/Grill to medium to high heat. Lightly oil the salmon fillets and season with salt and pepper. Place the Salmon on the griddle plate and cook until lightly golden on the first side, the turn over and cook a further 2 minutes. The Salmon should be slightly undercooked in the centre. Place the salmon in the middle of the plate. Place a tablespoon of the relish on top, then a small amount of basil mayonnaise. Finally drizzle lemon olive oil around the salmon and finish with a squeeze of lemon juice. *This dish can be served as a main course by adding a starch such as cooked baby new potatoes, pasta or even mash. Just up the size of the salmon portion, you'll have plenty of beetroot relish and basil mayonnaise.