Australia is heavily influenced by Asian cuisine. This dish is no exception and features a very special Australian salt.


  • For salmon:

  • 4 (1/3 lb.) salmon filets, skin on
  • 4 tsp. Szechwan Peppercorns
  • 4 tsp. sesame oil
  • 4 tsp. Murray River Salt Flakes
  • For wasabi puree:

  • 2 cups green peas, cooked and cooled
  • 1/2 avocado, diced
  • 2 Tbsp. Wasabi Powder
  • 1 Tbsp. Coconut Milk Powder
  • 3 Tbsp. water
  • 1 squeeze lime juice
  • 1/4 cup fish sauce
  • For cucumber salad:

  • 1/2 cup cucumber, shaved
  • 1/2 cup fresh coconut, shaved
  • 1 Tbsp. chopped mint or cilantro
  • 1 squeeze lime juice
  • 1 Tbsp. olive oil


This recipe was adapted from


For salmon: In a mortar and pestle grind the pepper, sesame oil and salt. Coat the salmon filets evenly with the pepper mix. Heat oil in a pan over medium-high heat and cook salmon to your preference, starting skin side down and flipping once.

For wasabi puree: Puree all ingredients together. Add extra water until desired consistency is reached and season with fish sauce to taste.

For cucumber salad: Combine all ingredients in a bowl and toss well. Serve salmon with puree and side of cucumber salad.


4 servings

Thanks To

Adapted from

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Savory Spice Shop Ingredients
Peppercorns, Szechwan 2 floz bottle $4.15
Salt Flakes, Murray River Gourmet -120g jar $14.55
Wasabi Powder 1 oz bag $2.95
Coconut Milk, Powdered 1 oz bag $3.45



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