If you've ever eaten Atlantic salmon, chances are it came from the Tassal Salmon Farm, an hour's drive south of Hobart, near the mouth of the Huon River. This farm has operated since 1985 and produces 4500 tonnes of fish per year. Each of the floating pens holds more than 10,000 salmon. After hatching in the central highlands of Tasmania, the fish are transferred to the pens, where they grow to about 5kg in weight. They are then processed in the plant. Atlantic salmon is a fine fish for the BBQ because it has a high oil content, so it won't dry out and will keep its flavour.

ingredients
2 x 160g salmon fillet
2 medium pink-eye potatoes, boiled or steamed
Stir-fry ingredients
1 carrot, cut into strips
1 stick celery, cut into strips
¼ red capsicum, cut into strips
¼ green capsicum, cut into strips
¼ bunch of leeks, sliced
¼ Spanish onion, chopped
30g green beans, sliced
2 asparagus spears, cut into pieces
40g red cabbage, shredded
Oil, to stir fry
Char marinade
1/3 cup soy sauce
1/3 cup honey
1/3 cup peanut oil
1 teaspoon crushed garlic
1 teaspoon Dijon mustard

method
1
Combine all marinade ingredients, bring to the boil for 4 minutes, then allow to cool (this part can be done up to a week in advance). Cover salmon with approximately 50ml of the marinade. Before you put the salmon in the marinade, make sure you give the liquid a good stir.

2
Marinate the salmon in the char marinade for 3-5 minutes, then cook on a barbecue grill for 3-5 minutes each side. Stir-fry the vegetables and season with salt and pepper. Serve the salmon on the vegetables with boiled potatoes, adding some freshly baked bread and perhaps a green side salad. Complement the meal with a good Tassie wine.