Ingredients 

​​Ingredients Per Canape​​​

• Tasmanian Atlantic Salmon Fillet, Skin On, Cut into 1-Inch Cubes or Thin Slices: 30g

• Sea Salt & Cracked Black Pepper: a pinch
• Fresh Lemon Juice: half
• Olive Oil
• Micro Parsley

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​​Lemon Green Apple Aioli​​​

• Australian Extra Virgin Olive Oil: 1/2 tsp

• Mayonnaise: 2 tbsp
• Fresh Lemon Juice: 1 tsp
• Lemon Zest: 1/2 tsp
• Green Apple (finely grated): 1 tbsp
• Garlic Clove (finely minced/paste): 1/4
• Sea Salt: a pinch​​

Directions

Salmon

• Cut salmon into 30g uniform portions, pat dry, season with salt & pepper.

• Heat nonstick/cast-iron pan with olive oil over medium-high.

• Sear salmon skin-side (or presentation side) down 1–2 mins until golden.

• Flip, cook 30–60 secs more until just cooked through but moist.

• Finish with lemon juice and a touch of olive oil. Rest briefly.

• Serve with Citrus Green Apple Aioli.

Citrus Green Apple Aioli

• Peel & grate green apple, squeeze out excess moisture.

• Mix mayonnaise, lemon juice & zest, garlic, and olive oil until smooth.

• Fold in grated apple, adjust with salt or sugar if needed.

• Keep chilled until serving.