Salmon stars in Fiji's eclectic flavour mix (+recipes)

Recently I escaped a depressing winter to join 90 enthusiastic ladies playing in the annual Regal Salmon Denarau Golf Women's Classic in Fiji. I certainly wasn't a serious participant but the experience has inspired me to take up my golf clubs more often. The off-course activities alone were well worth attending, including the 5 o'clock races at the pool and an hilarious Topp Twins theme night.
The Icelandic volcanic eruption this year was a disaster for northern Europe but a positive for our local farmed salmon industry. Supplies of north Atlantic salmon to international kitchens were disrupted and chefs looked elsewhere for a source. The colour, firm texture, flavour and naturally-high omega-3 content of Regal's King salmon caught the attention of international chefs and has remained a favourite. Australian chef Ambrose Andrews, from the Sheraton Fiji, appreciates salmon's versatility and says his Kiwi salmon dishes are favourites. Salmon also featured in nicoise at the Denarau Golf & Racquet's Clubhouse Bar & Grill, in Caesar salad at the Hard Rock Cafe, on pizzas at the Marina Village, and in panini from the Sheraton's trendy Pantry.
Fiji's menus have always been an Pacifi Island/Indian potpourri including marinated fish, kokoda (pronounced ko-konda) and spicy curries, with eggplant, sweet potato, snake beans, coconut, and bananas being popular. However, this visit we noted a trend toward Thai and Vietnamese components (the kokoda included lemon grass, kaffir lime leaves and coriander), plus traditional dishes from Europe.
Today's recipes are inspired by this eclectic mix of Fijian flavours and ingredients.
RECIPES
REGAL SALMON FILLETS, SEARED SCALLOPS & COUSCOUS
Based on a recipe from Ambrose Andrews of the Sheraton Fiji. Prepare the gremolata, yoghurt and couscous up to 1 day ahead.

GREMOLATA: 1/2 cup each loosely packed and finely chopped: flat-leaf parsley, coriander leaves, dill leaves; finely grated rind 1 small lemon; 1 teaspoon lemon juice; salt and pepper to taste; 1/2 cup extra virgin olive oil
MINTED YOGHURT: 1/2 cup plain yoghurt; 1 small clove garlic, crushed; 1/2 cup loosely packed mint leaves, finely chopped; salt and pepper to taste
COUSCOUS: 1 small onion, finely diced; 1 small clove garlic, crushed; 1/4 teaspoon thyme leaves; 2 teaspoons olive oil; 1/4 cup each: couscous, boiling water; 1 teaspoon each: finely grated lemon and orange rind
SALMON: 4 x 150g Regal Salmon fillets, pin bones removed; 1 tablespoon olive oil; freshly ground salt and pepper to taste; 8 scallops, roe removed if preferred
fresh herbs to garnish
lemon wedges
Combine ingredients for gremolata and set aside. Combine ingredients for yoghurt and set aside. Sweat onion, garlic and thyme in olive oil on medium heat, until softened. Add couscous. Stir in boiling water and citrus rinds. Cover and stand until couscous has absorbed the water. Reheat when required.
Cut each salmon fillet in two. Sear, flesh-side down, for 3-4 minutes in oil in a hot frying pan. Turn over and sear until skin is crisp and releases from pan, about 5 minutes. Season. Remove to one side and keep warm. Sear scallops quickly each side, adding more oil, if required. Season.
To serve, spoon couscous on to one side of the plates. Spread mint yoghurt on the opposite side. Add scallops and the salmon. Drizzle with gremolata. Garnish with fresh herbs and lemon wedges. - Serves 4
KOKODA
Kokoda (pronounced ko-konda) is traditional Fijian marinated fish - fresh salmon could also be used.
400g skinned and boned white fish
1/2 cup lime juice
2 kaffir lime leaves, julienned
1 green or red chilli, seeded and diced
1 tablespoon diced lemon grass or lemon grass paste
1 small red pepper (capsicum) seeded and diced
2 spring onions, thinly sliced
1/4 cup sliced coriander leaves
1/2 to 3/4 cup light coconut milk
salt and freshly ground black pepper to taste
Cut the fish into 2-3cm cubes. Combine with the lime juice in a glass or ceramic bowl. Add a little water if there is not enough juice. Mix well. Refrigerate for at least one hour until the fish takes on a cooked appearance.
Drain. Combine with the remaining ingredients. Chill until ready to serve.
- Serves 6 as a starter

GOLDEN CHICKEN CURRY
To make a vegetarian version, replace the chicken with cooked chick peas or kidney beans. Lamb could also replace the chicken.
4 cloves garlic, crushed
1/2 teaspoon each: salt, ground fenugreek, coriander, chilli, mustard seeds
1 teaspoon each: ground cumin, turmeric, curry powder, flour
pinch cayenne
1 1/2 cups water
500g skinned and boned chicken thighs, cubed
1 each, chopped: onion, carrot
2 potatoes, peeled and diced
Garnish: 1/2 cup plain yoghurt
chopped coriander leaves and stalks
Place the garlic, salt and spices and flour in a bowl or small food processor and grind until well mixed. Add a little water and mix to a smooth paste.
Place in a saucepan and simmer for a few minutes to bring out the flavours.
Add the chicken and remaining water. Simmer, partially covered, for 30 minutes.
Add the onion, carrot and potatoes and continue cooking until the vegetables are cooked and the sauce thick.
Serve topped with yoghurt and coriander. -Serves 4
SALAD NICOISE
Based on a recipe from the Clubhouse Bar & Grill at the Denarau Golf & Racquet Club.
Vinaigrette: 1/4 cup wine vinegar
1 teaspoon each: dry mustard, sugar
1/2 to 3/4 cup extra virgin olive oil
Salad: 400g baby potatoes
1 red onion, cut into wedges
3 tablespoons finely chopped parsley
200g snake or long beans
1/2 cucumber, sliced
2 hard-boiled eggs, quartered
4 tomatoes, quartered and seeded
1/2 cup each: pimiento-stuffed green olives, pitted black olives
200g wood roasted natural hot smoked salmon, crumbled
To prepare the dressing, whisk the vinegar, mustard and sugar, until well combined. Whisk in the oil.
Boil or steam the potatoes until just tender. Cut into quarters.
Drizzle the potatoes with 3-4 tablespoons of the vinaigrette, tossing carefully.
Add the onion and parsley. Cool.
Cut the beans into 4cm lengths. Blanch and cool.
Combine the salad ingredients carefully in a large bowl and sprinkle with the remaining vinaigrette.
Serve immediately.
-Serves 4-6
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