Rich, buttery and tender with clear white lines that run through the pink flesh like marble, salmon is a widely versatile produce that we should all embrace with more regularity.

Akaroa Salmon is one of Canterbury’s most well-known food producers. A dedicated team oversees the fish all the way from incubation in a Christchurch freshwater hatchery, to 14–16 months in the majestic shores of Lucas and Titoki Bays, after which they finally make their way to Wainui Wharf in Akaroa Harbour where fish can be purchased minutes out of the water. It truly doesn’t get much fresher than that!

For those on this side of the Peninsula, fear not as the Wigram Factory Store in Christchurch has you covered. The fish is distributed all over the country, making it one of the most accessible luxe seafood options available in New Zealand. 

It’s incredibly versatile and can be ready to eat straight away (as all Akaroa Salmon is sashimi grade), or given a little bit of extra special treatment and transformed into something outrageously delicious. 

For this issue’s recipes I’ve taken a few approaches to show off just how many ways we can cook with salmon: a quick ceviche, where I tossed the salmon in lemon juice to cut through the richness; a pan-seared crispy skin; glazed in a sticky marinade and baked high and fast; and my absolute favourite – salt-baked whole then cracked open to reveal perfectly moist salmon. Delish! 

I really hope these recipes inspire you to give salmon a go in your kitchen at home – see you on the wharf!

Pomegranate Glazed Salmon with Roasted Danish Carrots and Couscous (main image) 

Serves 4   

Prep 15 mins 

cooking 30 mins

1 bunch baby carrots, cleaned, trimmed and halved lengthways

800 g skin-on Akaroa Salmon fillet 

2 tbsp pomegranate molasses (found at middle eastern grocers)

2 tbsp honey 

1 tsp each sweet paprika and ras el hanout (a Moroccan spice blend)

100 ml olive oil 

1½ cups couscous 

finely grated zest and juice of 1 lemon

½ bunch parsley, finely chopped 

½ bunch mint, sprigs picked

½ cup pomegranate seeds 

finely chopped pistachios to serve 

Preheat oven to 200°C. Line 2 baking trays with baking paper. 

Drizzle one tray with 1 tbsp oil and add carrots, cut side down. Add to oven and roast for 25 minutes or until tender and golden.

Place salmon on second tray, skin in contact with tray. Combine pomegranate molasses, honey, spices and ⅓ cup (80 ml) of the oil and pour over salmon fillet. Roast for 15 minutes or until salmon is just cooked through.

Meanwhile for the couscous, combine it with lemon zest and remaining oil in a heat-proof bowl. Add 450 ml just boiled water. Cover with a lid and leave to steam for 10 minutes or until cooked through. Fluff with a fork and stir through parsley. 

Spoon couscous onto platter. Top with roasted carrots, salmon and cooking juices. Scatter with mint sprigs, pomegranate seeds and pistachios to serve. 

Crispy Skin Salmon Niçoise Salad with Preserved Lemon Dressing

Serves 4   

Prep 10 mins 

cooking 20 mins

600 g baby potatoes 

4 eggs 

200 g green beans, trimmed

1/3 cup (80 ml) olive oil

4 x 100 g skin-on Akaroa Salmon fillets

½ cup kalamata olives, halved 

½ a preserved lemon, white part removed, zest thinly sliced 

1 tsp Dijon mustard 

1 tbsp white wine vinegar

½ bunch chives, finely chopped 

1 baby cos lettuce, leaves separated 

1 tomato, cut into thin wedges

Place potatoes in a saucepan of cold water over high heat. Bring to the boil then cook for 5 minutes, add eggs and cook for a further 8 minutes then add beans and cook for 2 more minutes or until potatoes are cooked through and beans tender. Drain and transfer potatoes to a bowl. Refresh eggs and beans under cold water. Peel and quarter eggs, quarter potatoes and halve beans. 



Meanwhile, heat 2 tsp of the oil in a non-stick frypan over high heat. Score salmon skin a few times (this will keep the salmon flat as it cooks) and season with salt. Add salmon, skin side down, cover with baking paper and weigh down with a second heavy pan. Cook for 3–4 minutes, or until the salmon skin is very crisp. Turn salmon over, add olives and cook for 1–2 minutes or until salmon is just cooked through but still pink on the inside. 

For the dressing combine preserved lemon, mustard, vinegar and remaining oil. Add potatoes and chives and toss to coat. Arrange lettuce on a serving plate, add potato and beans and top with cooked salmon, eggs and tomato. Spoon over crisp olives to serve.