Barbecue smoked salmon, fennel and orange salad.
Barbecue smoked salmon, fennel and orange salad. Photo Steph Mulheron

MKR plus Bunnings means one hell of a fish

WE have been very fortunate to have teamed up with Bunnings Warehouse across Queensland and northern New South Wales.

We hit the road regularly to visit a Bunnings store to showcase three quick, affordable and fresh dishes that can all be created on a barbecue.

We absolutely love it. We get to travel and meet a lot of lovely people, it's nice to get out and about cooking on a barbie for punters, and usually on a Saturday if Dan isn't at the restaurant he would be in the aisles of Bunnings anyway.

We like to keep things simple. We do many samples of each dish for you to taste, and you can also take the recipe home to cook for your family and friends. We show you how easy it is to throw a delicious meal together in minutes.

Usually Dan is manning the barbecue and I do all the work. It's so much fun - we love to talk about MKR, behind-the-scenes goss and what we have been up to since the show.

This week we have included a quick, fresh and delicious recipe, which is one we have showcased at a few Bunnings stores.

Barbecue smoked salmon, fennel and orange salad

INGREDIENTS:

  •   4 x 150g slices of premium smoked salmon 
  •  1 large fennel, shaved - keep fennel fronds for salad 
  •  1-2 large oranges, segmented 
  •   ½ cup of walnuts. Dressing:

Juice of 1-2 oranges (or squeeze the oranges after you have segmented them for the juice) 

  •  1 tsp whole-grain mustard 
  •  1-2 tbsp olive oil 
  •  salt and white pepper. Herbed creme fraiche:
  •  1 small tub of creme fraiche 
  •  big handful of fresh dill 
  •  salt and white pepper.

METHOD:

Grill the salmon on a hot barbecue plate for two minutes, then turn and repeat.

Take off heat, sprinkle with fennel and toss through. Add all the orange segments.

Dressing:

Combine all ingredients for the dressing together in a bowl and taste, then season or adjust so you can taste all flavours equally.

Herbed creme fraiche:

Add two tablespoons of creme fraiche and dill into a small processor.

Blitz until combined then stir this into the remaining creme fraiche. Dress the salad and then plate a nice mound of salad then the salmon on top.

Place three small dollops of herbed creme fraiche on top before serving. Serves four.

Dan and Steph Mulheron won My Kitchen Rules in 2013: http://www.danandsteph.com.au.



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