3 Easy Christmas Seafood Lunch Recipes

Christmas Seafood Lunch Recipes

In Australia, nothing says Christmas lunch like a spread of fresh seafood. Impress family and friends and try these three easy recipes for the perfect festive summer feast.

Roast salmon with pea & quinoa salad

Prep 20 mins
Cooking 40 mins (plus cooling)
Serves 8-10 as part of a feast

INGREDIENTS

2 lemons, thinly sliced
1.4kg piece of David Jones Tasmanian salmon, skinned, pin-boned
David Jones Australian Extra Virgin Olive Oil, for drizzling
½ tsp David Jones Dukkah, for scattering
Natural yoghurt, to serve

PEA & QUINOA SALAD
300g quinoa 400g fresh peas, podded
300g sugar snap peas, trimmed 150g snowpeas, trimmed, thinly sliced
3 cups coarsely chopped mixed fresh herbs, such as mint, dill and continental parsley
¼ red onion, finely diced
½ cup (125ml) David Jones Australian Extra Virgin Olive Oil
70ml lemon juice Rind of ½ preserved lemon, rinsed, thinly sliced

METHOD

1  To make the salad, cook the quinoa in a large saucepan of salted boiling water for 12-15 mins until tender. Drain well, and spread on a large tray to cool. Meanwhile, blanch the peas and sugar snap peas for 2-3 mins until bright green and just tender, then drain and refresh under cold running water. Combine peas in a bowl with the quinoa, snowpeas, herbs and onion, cover with plastic wrap and refrigerate until required. When ready to serve, add the olive oil, lemon juice and preserved lemon, season generously and toss to combine.

2  Preheat oven to 200°C (fan-forced). Line a large baking tray with baking paper. Scatter half the lemon slices on the tray, place the salmon on top and top with the dukkah and remaining lemon slices. Drizzle a little olive oil over the salmon, season generously, and roast for 15-20 mins until cooked medium-rare. Serve the roast salmon hot or at room temperature with the pea & quinoa salad and natural yoghurt.

Lobster with salad and chilli jam

Prep 15 mins
Cooking 35 mins
Serves 8-10 as part of a feast

INGREDIENTS

Juice of 1 lime, plus wedges to serve
1/3 cup (80ml) David Jones Australian Extra Virgin Olive Oil
3 cups mixed herbs, such as mint, coriander and basil
½ pineapple, thinly sliced
2 spring onions, thinly sliced
4 cooked Australian lobster tails, split in half lengthways

CHILLI JAM
1 red onion, coarsely chopped
8 long red chillies, coarsely chopped
2 birds-eye chillies, coarsely chopped (for a milder heat, remove seeds)
3 garlic cloves
100ml canola oil
60g brown sugar
1/3 cup (80ml) David Jones Fish Sauce
Juice of 1 lime, or to taste

METHOD

1 To make the chilli jam, blend the onion, chilli, garlic and oil in a food processor until it forms a smooth paste. Transfer the onion mixture to a small saucepan and cook over medium heat, stirring frequently, for 25-30 mins or until caramelised. Add the sugar and fish sauce and stir occasionally for 2-3 mins until mixture reaches a jam consistency. Add the lime juice, and allow to cool to room temperature.

2 Whisk 2 tbs chilli jam in a bowl with the lime juice and oil, and season to taste.

3 Meanwhile, combine the herbs, pineapple and spring onion in a bowl, toss lightly and arrange alongside lobster tails on a platter. Drizzle chilli dressing over salad and lobster tails, then serve with remaining chilli jam and lime wedges.

Prawn, corn & avocado salad

Prep 20 mins
Cooking 10 mins (plus cooling)
Serves 8-10 as part of a feast

INGREDIENTS

4 corn cobs, husks and silk removed
David Jones Australian Extra Virgin Olive Oil, for drizzling
2 x 400g cans kidney beans, drained, rinsed
3 large ripe truss tomatoes, cut into wedges
300g mixed cherry tomatoes, halved
1 cup loosely packed coriander
½ small red onion, thinly sliced

LIME CORIANDER DRESSING
Juice of 1 lime, or to taste
2 tsp white wine vinegar or Sherry vinegar
1 garlic clove, finely chopped
1/3 cup (80ml) David Jones Australian Extra Virgin Olive Oil
1 tsp lightly toasted coriander seeds, crushed
1.2kg cooked Australian prawns, peeled, cleaned
2 avocados, peeled, cut into thin wedges
Lime wedges, extra, to serve

METHOD

1 Preheat a barbecue or chargrill to medium-high heat. Drizzle a little olive oil over the corn and grill, turning occasionally, for 6-8 mins until slightly charred and tender. Allow the corn to cool, then slice the kernels off the cob in clusters. Transfer to a bowl with the kidney beans, tomatoes, coriander and onion. Cover with plastic wrap and refrigerate until required.

2 To make the lime-coriander dressing, combine the lime juice, vinegar and garlic in a bowl, and set aside for 5 mins to soften. Add the oil, coriander seeds and 1½ tbs hot water, whisk to combine and season to taste.

3 Just before serving, arrange the prawns and avocado over the corn mixture, then spoon the dressing over the salad to taste. Toss lightly to combine and serve with lime wedges.

Next up: Marmalade-cinnamon glazed ham with roast potato salad