Recipes — Salmon

Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

Prep Time

    •    Prep Time: 15 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 2

Ingredients

    •    1/2 tsp salt
    •    1 tsp paprika
    •    1 tsp tumeric
    •    2 cloves garlic
    •    1/2 lime (juice)
    •    1 tbsp olive oil
    •    Tandoori marinade
    •    1 tsp ground ginger
    •    1 tbsp vegetable oil
    •    2 tsps cumin powder
    •    Cucumber mint salsa
    •    1 small tomato, diced
    •    2 tbsps mint, chopped
    •    1/2 cup natural yoghurt
    •    to taste salt and pepper
    •    1/4 tsp cayenne pepper
    •    2 Huon salmon portions
    •    1/2 small red onion, diced
    •    serveral nasturtium leaves (optional)
    •    1 lebanese cucumber, peeled and diced
    •    2 cups cooked spiced rice (rice cooked with Garam Masala)

Method

1. Pre-heat oven to 200°C.
   
   
2. Combine the salsa ingredients, season and set aside.
   
   
3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.
   
   
4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.
   
   
5. Present with the cucumber salsa, spiced rice and several nastursham leaves.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/tandoori-salmon-portion/

This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 2 minutes
    •    Yield: Serves 1

Ingredients

    •    120ml mirin
    •    10ml grapeseed oil
    •    1/2 tsp sesame oil
    •    1 tsp ginger (grated)
    •    several coriander sprigs
    •    15ml Shoyu (Japanese soy)
    •    1/4 cup daikon (cut as above)
    •    1/2 tsp toasted sesame seeds
    •    1/4 cup cucumber (cut as above)
    •    100g Hot Smoked Ocean Trout Deli Bites
    •    150g ramen noodles (cooked and cooled)
    •    1/4 cup carrots (cut into matchstick shape)

Method

1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
2. Place onto a plate and finish with the sesame seeds and top with a little coriander.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

Fresh and delicious dinner, in under 25 minutes. This recipe will wow any guests you have.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 8 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps olive oil
    •    2 avocados, diced
    •    1/2 cup dried cranberries
    •    1 small red chilli, finely diced
    •    1/2 small red onion, finely diced
    •    4 Huon salmon fresh portions, skin on
    •    the juice of 1 lime, plus wedges to serve
    •    1 cup loosely packed fresh coriander leaves, lightly chopped

Method

1. Soak the onions in a bowl of cold water for 10 minutes. Then drain and pat dry on paper towel.
   
2. To make the cranberry salsa, in a medium bowl combine the cranberries, drained onion, chilli, olive oil and lime juice and toss thoroughly to combine, then carefully toss through the avocado and coriander leaves. Check the seasoning and set aside while you cook the salmon.
   
3. Preheat a barbecue grill to medium high heat. Cook the salmon on the hot barbecue for about 3 minutes each side or until cooked to your liking.
   
4. Transfer the salmon onto four warmed plates, and spoon over the salsa. Serve with lime wedges.

NOTES: Red onions can vary in their intensity, if you make the salad and the onion is too strong add extra lime juice to soften the flavour.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-cranberry-avocado-salsa/

You can never have too many quick go to summer salads, especially one which is bursting with colour and flavour like this recipe for Hot Smoked Ocean Trout with quinoa, grilled corn, sugar snaps, mint and roasted pumpkin.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    1 corn on the cobb
    •    2 radish (sliced thin)
    •    Salt and pepper to taste
    •    1/4 cup garden mint (torn)
    •    2 tbsps white wine vinegar
    •    5 tbsps extra virgin olive oil
    •    1 cup white quinoa (cooked)
    •    1/2 cup semi-dried tomatoes
    •    1 cup butternut pumpkin (diced)
    •    200g Huon Hot Smoked Ocean Trout (broken up)
    •    1 cup sugar snaps (side string removed and halved)

Method

1. Pre-heat the oven to 180°C. Combine one tablespoon of the olive oil with the cubed pumpkin, place on a tray and roast in the oven until golden and tender. Remove and allow to cool.
2. To cook the quinoa - combine quinoa and two cups of water in a pot. Simmer, covered, for 15 minutes or until the liquid is absorbed and the germ turns opaque and splits from the seed - it should resemble little curls.
3. Boil the cleaned corn cob in salted water for 8 minutes. Remove, dry and grill over a flame for several minutes to lightly char the kernels. Remove them with a knife and set aside.
4. Combine the vinegar and remaining olive oil, season well and stir in all the remaining ingredients and serve.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-quinoa-grilled-corn-sugar-snaps-mint-roasted-pumpkin/

Zesty and simple. Have dinner served in under 20 minutes.

Prep Time

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

Ingredients

    •    40g butter
    •    1 clove garlic
    •    1 lime, juice and zest
    •    200g green beans, trimmed
    •    4 Huon Ocean Trout fillets, skin on
    •    1 tsp freshly cracked black pepper

Method

1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
   Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
   Remove from heat and stir through the lime juice. Set aside in a warm place.
3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
   Turn and cook for a further minute or until just cooked through.
4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/