Add to Cookbook

Bush salmon with herb sauce

Bush salmon with herb sauce

Bush Dust is an innovative blend of native herbs and spices created by Wendy Griggs of Peppermint Ridge at the Huon in Tasmania. Given that we cannot buy it here, check out the separate recipe for Bush Blend Spice.


  • 1 lemon (juice of)
  • 1 tblsp bush blend spice
  • 4 150 gram pieces salmon fillet
  • about 2 tblsp flour

Herb Sauce

  • 1 onion, peeled and finely chopped
  • 1 cup dry white wine
  • ½ cup cream
  • 1 cup well packed fresh mixed herbs
  • 50 grams butter
  • 10 leaves spinach, washed, trimmed and finely shredded

Mushroom Garnish

  • 4 tblsp oil
  • 10 baby mushrooms, thinly sliced
  • 2 cm piece ginger, finely sliced
  • 4 spring onions, trimmed and shredded

Bush blend spice

  • 1 tablespoon paprika (use smoked paprika as an alternative
  • 1 teaspoon dried thyme, dried oregano or marjoram and lemon pepper
  • ½ teaspoon salt and chilli powder


  1. Using tweezers pull any small bones from the salmon fillets. Place the salmon in a container. Squeeze over the lemon juice and sprinkle liberally with the bush blend spice. Cover and refrigerate for 30 minutes.
  2. Heat the oil in a frying pan until very hot. Sprinkle the salmon with flour and place skin side up into the pan. Cook over a high heat for 2 minutes on each side. If you would like your salmon well done, cook a further 1-2 minutes.
  3. Serve over the herb sauce with mushroom garnish.

Herb Sauce

  1. Place the onion and wine into a saucepan or frying pan and simmer gently until the wine has reduced to about 1/4 cup.
  2. Add the cream and simmer until reduced by half.
  3. Place the herbs into an electric blender or food processor with the hot cream and process until the sauce is very smooth. This is best done in a blender.
  4. Return the sauce to the saucepan and stir in the butter.
  5. Heat the spinach in the microwave for one minute on high power and then fold through the sauce. Season with salt and pepper.

Mushroom garnish

  1. Heat the oil in the frying pan until very hot. Add the mushrooms and ginger and cook until brown and crispy. Add the spring onions and cook for a further minute.

Bush blend spice

  1. Mix together all the ingredients. Keep in an airtight container.

Cooks Tips

Use parsley and chervil or chives, or be more creative and make a blend of your favourite herbs.

Comments (0)

Please login to submit a comment.