• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — fish

    Blog Menu

    Creamy Garlic Butter Tuscan Salmon

    Creamy Garlic Butter Tuscan Salmon is a restaurant quality Pan Seared salmon recipe in a delicious creamy sauce! Filled with garlic, sun dried tomatoes, spinach and parmesan cheese.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tsps olive oil
        •    2 tbsps butter
        •    1 3/4 cups half and half
        •    Salt and pepper, to taste
        •    Salt and pepper, to season
        •    6 cloves garlic, finely diced
        •    1 small yellow onion, diced
        •    3 cups baby spinach leaves
        •    1 tbsp fresh parsley chopped
        •    1/3 cup dry white wine (optional)
        •    1/2 cup fresh grated Parmesan cheese
        •    4 salmon fillets, skin off (or trout or any white fish)
        •    5 ounces (150g) jarred sun dried tomato strips in oil, drained of oil
        •    1 tsp cornstarch (cornflour) mixed with 1 tbsp of water (optional)

    Method

    1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

    2. Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.

    3. Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

    4. Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

    5. Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

    6. Serve over pasta, rice or steamed veg.



    This great family recipe is thanks to Cafe Delites Recipes at https://cafedelites.com/creamy-garlic-butter-tuscan-salmon/

    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)

    Method

    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

    Puerto Rican style whole barbequed Huon Salmon

    We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 12-15

    Ingredients

        •    1 lemon (sliced)
        •    3 tbsps salt flakes
        •    1 tbsp onion powder
        •    3 tbsps garlic powder
        •    2 garlic cloves (sliced)
        •    1 tbsp ground tumeric
        •    2 tbsps ground oregano
        •    1/4 cup extra virgin olive oil
        •    1 tbsp ground black pepper
        •    1 tbsp sweet smoked paprika
        •    1 3.5kg Huon whole fillet salmon
        •    1 cup dill sprigs (plus extra for garnish)

    Method

    1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.

    2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.

    3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.

    4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.

    5. Present on a platter garnished with fresh dill sprigs.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

    Rosemary Skewered Huon Salmon with Fennel, Beans and Flat Bread

    These simple skewers make a great snack or tasty lunch. They’re also a great way to get kids to try salmon!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 orange (sliced)
        •    4 radish (sliced thin)
        •    Salt and pepper to taste
        •    1 fennel bulb (sliced thin)
        •    2 tbsps white wine vinegar
        •    4 tbsps extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    4 x 15cm long rosemary stems
        •    1 red capsicum (cut into squares)
        •    1 cup green beans (split and blanched)
        •    2 small Lebanese flatbreads (halved and grilled)
        •    4 x 150g fresh Huon Salmon portions (cut into cubes)

    Method

    1. Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.
    2. Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.
    3. Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/rosemary-skewered-huon-salmon-fennel-beans-flat-bread/

    Christmas Smoked Salmon, Pickled Cucumber, Jalapeno Caper Cream Cheese

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 8-10


    Ingredients

    For the smoked salmon:

        •    1/4 cup capers
        •    250g full-fat cream cheese
        •    2 tbsps green jalapeno tabasco
        •    1kg side of premium smoked salmon


    For the pickled cucumber:

        •    1 cup sugar
        •    1 cup white wine vinegar
        •    1 tsp finely grated ginger
        •    1 telegraph cucumber, finely sliced


    Method

    1. To make the pickled cucumber, bring all ingredients to the boil and allow to cool before adding the cucumber.
    2. Mix together the cream cheese, Tabasco and capers. Put into a small serving bowl.
    3. Arrange the salmon on a large serving platter.
    4. Pile the pickled cucumber over the salmon and serve with the jalapeno, caper, cream cheese spread on the side.



    This great family recipe is thanks to Eat Well Recipes at https://www.eatwell.co.nz/recipe/17282/Christmas-smoked-salmon-pickled-cucumber-jalapeno-caper-cream-cheese/