Cucumber and Coriander Salad with Pickled Garlic Dressing | Freshly harvested garlic, mild, damp and crunchy is a special treat only to be enjoyed in the warmer months of spring and early summer. Middle Eastern in inspiration, this salad shouts freshness and simplicity.

6 Lebanese cucumbers, peeled and diced
1 generous handful coriander

Dressing
1 small bulb freshly harvested garlic, peeled and very finely sliced
20g fresh ginger, peeled and sliced
3tbsp rice wine vinegar
2tsp castor sugar
2tbsp sunflower oil
1tsp sesame oil
1 /2tsp Murray River Salt Flakes

For dressing – Place ginger into a mortar and pound with a pestle. Pound until ginger resembles tiny pieces but stop before it becomes a paste. Transfer ginger to a small bowl then add remaining ingredients. Stir to combine. Set aside for about one hour. Serves 6.

 

Grilled Salted Salmon with Garlic and Fresh Herbs | This Vietnamese salad, defined by the matching and tailoring of the freshest and simplest ingredients, layer by layer, is the sort of meal that you cook without any special effort but without sacrificing gratification. The garlic is prepared in two ways; freshly crushed, with its peppery freshness, into a gloriously pungent classic dipping sauce and crispy golden fried, vital for punch and texture.

1kg fresh salmon, cut into 4 portions
4 generous handfuls mixed herbs, such as coriander, basil, mint
2tlb lemongrass, white part only
2 spring onions, sliced
250g cherry tomatoes, halved

Dressing
1 ½ tlb fish sauce
juice of 1 lime
1tlb castor sugar
1 cloves garlic, crushed
1 red birds eye chilli
½ tsp grated ginger
1tsp garlic oil* (refer to below for method)
1tbsp water

Garnish
2tsp fried garlic* (refer to below for method)
2tlb peanuts, toasted
1 red chilli, deseeded and very finely sliced

In a bowl pour two tablespoons of fish sauce and a pinch of salt over the salmon and allow marinating for 20 minutes. Next, place salmon on a rack over greaseproof paper and allow to air dry for 1 hour. This method reduces the richness and strong flavour of the fish. Chargrill the salmon over medium-high heat for about 3 minutes, or until medium-rare, making sure it is well coloured on the outside. Remove from heat and allow salmon to rest for 5 minutes.

To make salad, combine herbs, tomatoes, lemongrass and shallots in a bowl.

To assemble, place a piece of salmon on four serving plates. Top each with the salad, then scatter over the fried garlic, peanuts and fresh chilli. Spoon an equal portion of the dressing over each salad. Serve.

*Fried garlic –
125ml sunflower oil
6 garlic cloves, peeled and finely sliced

Gently heat oil in a shallow pan to 180 degrees, or until a cube of bread dropped in the oil browns in 15 seconds. Add garlic to oil and fry until it is a light golden colour. Remove garlic and place on paper towel to drain. Reserve oil in a bowl and allow to cool to room temperature. Serves 4.


King Prawns in a Garlic, Ginger and Kaffir Lime Marinade | 
Entertain this weekend with show stopping, spritz up food! The wonderful thing about prawns cooked this way is that they look beautiful, taste luscious and temptingly the garlic transforms from being a flavouring to a major player.

16 large raw prawns
4 cloves garlic, crushed
1 small red chilli, seeded and finely chopped
2 kaffir lime leaves, shredded and finely chopped
1tsp ginger, finely grated
4tlb extra virgin olive oil
lime wedges to serve

Peel and devein the prawns, leaving the tails intact. Mix together remaining ingredients and pour over the prawns. Leave for 1 hour to marinate.
Preheat a barbecue or chargrill pan. Sprinkle with a little salt and cook for 2-3 minutes on each side until lightly charred. Serves 4.