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NZ King Salmon Brentwood Club

Cooking time: 120

Cooking method: Bake


Heirloom tomato confit

  • 6 each heirloom tomatoes, quartered
  • 2tsp garlic, fresh y peeled and minced
  • 2tbsp fresh thyme leaves
  • 1tbsp sugar
  • sea salt to taste
  • ¼ cup extra virgin olive oil

Chunky roasted tomato & horseradish aioli

  • 1¾ cups heirloom tomato confit
  • 1¾ cups mayonnaise
  • ½ cup prepared horseradish
  • 2tbsp tomato paste
  • sea salt to taste
  • white pepper to taste

Brown sugar crusted bacon

  • 50 pieces bacon strips, thick cut
  • 2½ cups brown sugar

Additional ingredients required for assembly

  • 60g NZ King salmon
  • 1tbsp unsalted butter
  • 2 each brioche bread, sliced
  • 2 slices aged cheddar cheese
  • 2 pieces butter lettuce
  • 3 - 4 each beefsteak tomato, sliced
  • 1 shoestring fries (optional)

Cooking instructions

Heirloom tomato confit

  1. Heat oven to 175°F/80°C.
  2. Lay tomatoes cut side up on sheet pan lined with parchment paper and scatter garlic, thyme and sugar over.
  3. Season lightly with sea salt and drizzle with the extra virgin olive oil.
  4. Place in oven until they dry down - they should still be pliable - about 2 hours.
  5. Cool to room temperature, transfer to clean storage container and refrigerate.

Chunky roasted tomato & horseradish aioli 

  1. Combine all ingredients together in bowl of food processor, except salt and pepper.
  2. Pulse until smooth, then season.
  3. Using funnel transfer aioli to plastic squeeze bottles & refrigerate.
  4. Discard any product that not used within 5 days.

Brown sugar crusted bacon

  1. Heat oven to 375°F/190°C.
  2. Lay bacon on racks on sheet pan.
  3. Dust surface of bacon with brown sugar and roast until crispy.
  4. Cool on racks, then cover & refrigerate.


  1. Heat oven to 375°F/200°C.
  2. Heat a cast iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust, 1 - 2 minutes.
  3. Finish in oven to desired internal doneness.
  4. Return skillet to medium heat. Add butter to skillet and rapidly baste salmon to encase.
  5. Transfer salmon to plate lined with a towel to drain excess butter.
  6. Grill brioche slices and lay one slice of brioche on warm plate.
  7. Top with aged cheddar, butter lettuce, tomato slices and brown sugar crusted bacon.
  8. Place salmon on top of brown sugar crusted bacon and top with roasted tomato and horseradish aioli.
  9. Angle remaining brioche slice against salmon and serve immediately with shoesting fries.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography