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Herb crusted salmon on chargrilled vegetables

Serves: 4

Cooking time: 50


  • 1 handful Italian parsley, roughly chopped
  • 2 limes, zested
  • 2 tspn freshly ground black pepper
  • 1 tspn salt
  • 1 handful fresh chervil, roughly chopped
  • 1 pinch chilli flakes
  • 1 clove garlic, finely chopped
  • 4 x 180g Salmon fillets, skinned and pin bones removed
  • 50mls extra virgin olive oil
  • 2 tbspn balsamic reduction
  • 4 field mushrooms
  • 4 small courgettes, quatered lengthways
  • 1 red onion, peeled and quartered
  • ¼ eggplant, sliced thickly
  • 4 baby leeks, trimmed
  • sea salt and ground pepper to taste
  • 4 tbspn extra virgin olive oil
  • 2 tbspn basil pesto

Cooking instructions

  1. Preheat oven grill or barbecue to a low heat.
  2. To make the herb crust for the Salmon, mix together the parsley, finely chopped lime zest, pepper, salt, chervil, chilli and garlic in a small bowl.
  3. Brush the Salmon fillets with olive oil, and dip into herb mix so that both sides are generously coated.
  4. Place Salmon onto a baking tray and grill, or place directly onto a barbecue hot plate and cook to your liking.
  5. For the chargrilled vegetables, place mushrooms, courgettes, red onion, eggplant, and leeks into a large bowl and toss with salt, pepper and olive oil.
  6. Transfer vegetables to a baking dish, and place under a moderate grill, or place directly onto a barbecue hot plate and cook, turning, until done.
  7. Remove vegetables from grill or barbecue, and allow to cool a little before coating with basil pesto.
  8. Arrange vegetables on a platter or onto individual plates, and top with Salmon. Serve drizzled with a little more basil pesto and balsamic reduction.


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.