Recipes — Salmon

Super impressive and super easy aren’t normally terms used together but this dish is the exception! A fun dish to plate up but the real pleasure is in the eating with the dish serving up just the right amount of citurs tang to really bring the salmon to life. A nice light and healthy dish, this is a great one for summer dining.

Prep Time

    •    Prep time: 40 minutes
    •    Cook time: 2 minutes
    •    Yield: Serves 6

Ingredients

    •    2 Avocados
    •    2 Limes, zest
    •    Pinch Sea Salt
    •    2 Lemons, zest
    •    2 Oranges, zest
    •    1 chives, bunch
    •    1 tbsp Canola Oil
    •    1 Large red onion
    •    1 Cup Watercress
    •    1 bunch Micro herbs
    •    Pinch Cracked pepper
    •    3 Granny Smith Apples
    •    500g Huon Salmon (skin off)

Method

1. Using a sharp knife gently dice the salmon. This is very important as you do not want to crush the flesh, you will end up with a fish paste.
   
   
2. Once the salmon has been diced add finely diced red onion, half a bunch of finely chopped chives, zest of the limes, oranges and lemons. Finely drizzle with half of the lemon oil and season to taste with sea salt and ground white pepper. Cover and refrigerate.
   
   
3. Core the apples with an apple corer. Carefully slice the apple into very thin rings using a sharp knife. Dice two avocados.
   
   
4. Place the apple rings into water with the juiced lemons' this will stop the apple turning brown while you construct the stack.
   
   
5. Plate up. You will need either a ramekin, PVC pipe or cookie cutter to assemble the stack. Place the cookie cutter onto your selected plate then simply place a disc of apple, followed by the diced salmon, avocado then apple. Repeat these steps until you have 4-5 layers. Carefully remove the cutter and finish with micro herbs, chopped chives and baby beetroot leaves. Serve with a drizzle of canola oil, cracked black pepper and crusty bread or crackers.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/fresh-huon-salmon-citrus-tartare/

This recipe from Craig Will at Stillwater uses a cedar smoking technique to bring together warm yet irresistibly zesty flavours. A show stopper when entertaining, this dish can be cut to smaller pieces as hors d’oeuvres or larger pieces for the main event at your dinner party.

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 10

Ingredients

    •    50ml water
    •    1 cedar plank
    •    1 bunch chives
    •    20g fine sea salt
    •    2 lemons, juiced
    •    25g flying fish roe
    •    40g light brown sugar
    •    50g Huon Premium Caviar
    •    100ml white balsamic vinegar
    •    15g wasabi or mustard powder
    •    200g unsalted butter, cubed and cold
    •    To taste pea tendrils and shiso leaves for garnish
    •    1 Huon Salmon fillet, skin off, pin-bones removed

Method

1. Ask your fish monger to fillet and pin-bone the Huon Atlantic salmon, also removing the skin. Trim edges to fit onto cedar plank depending on the size of the fillet. Sprinkle over the salt, then sugar and brush with a damp pastry brush and leave for 45 minutes.
   
   
2. In a medium saucepan, combine lemon juice, vinegar and water, reduce by half, reduce heat, then whisk in butter to make a beurre blanc (do not over heat as this will split the sauce).
   
   
3. Add the fish roe and sliced chives to the sauce and keep in a warm part of the kitchen until required.
   
   
4. Dust the salmon fillet with the wasabi powder then place plank onto a hot BBQ plate or over the BBQ bars, close lid and allow the wood to start burning. This will smoke the fish and cook it at the same time, keep an eye that the wood does not catch fire, if so remove from the heat and reduce heat on the BBQ and continue to smoke until the salmon is cooked (roughly 15-20 minutes). The fish will be firm to the touch when ready.
   
   
5. Once cooked, remove from the heat and rest for 5 minutes. Then cut with a serrated knife, serve the fish on the plank, pour over the sauce and garnish.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/cedar-planked-huon-salmon-lemon-beurre-blanc-sauce/

If you haven’t tried the combination of salmon with red miso paste then this is the dish to give it a go for the first time. The light and refreshing texture and flavours of the baby corn and bok choy provide the perfect accompaniment for the full salmon portion which is a heartier dish than many would initially think. This dish will happily fill the stomach of everyone in the family!

Prep Time

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

Ingredients

    •    1 cup Baby corn
    •    3 Limes or lemons
    •    2 Bunches bok choy
    •    2 tbsps Rice bran oil
    •    440g Hokkien noodles
    •    1/2 cup Red miso paste
    •    4 x 140g Huon Salmon portions skin on

Method

1. Combine red miso paste and the juice of 3 limes. Place each portion of Huon Salmon into the red miso paste and coat liberally.
   
   
2. Heat a large fry pan with the rice bran oil and, skin side down, place each Huon Salmon portion carefully into the pan.
   
   
3. Turn over after 1-2 minutes. Add the baby corn, hokkien noodles and bok choy.
   
   
4. Cook for a further 5-6 minutes until the bok choy is slightly wilted and the Huon Salmon is cooked through.
   
   
5. Serve Huon Salmon on a bed of the noodles, baby corn and bok choy.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-with-red-miso-lime-egg-noodles-asian-greens/

The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon

Prep Time

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

Ingredients

    •    capers, drained and rinsed
    •    Coarse salt and ground pepper
    •    12 ounces farfalle (bow-tie pasta)
    •    1 small red onion, quartered and thinly sliced
    •    2 ounces bar cream cheese, cut into small pieces
    •    4 ounces smoked salmon, cut into bite-size pieces
    •    1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed

Method

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
2. Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/315600/farfalle-pasta-with-smoked-salmon-and-cr

This recipe from Ashley Davis at Pure South uses the traditional Scandinavian gravadlax technique with the addition of berries, which impart a wonderful flavour and colour on the fish. “The berries will vary throughout the seasons and are completely interchangeable. Blackberries provide a fantastic colour but can easily be swapped depending on what is in season. Enjoy!”

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 24 minutes
    •    Yield: Serves 12

Ingredients

    •    130g sea salt
    •    1 lemon (zest)
    •    85g raw sugar
    •    1 orange (zest)
    •    1 side Huon Salmon
    •    1 punnet raspberries
    •    1 punnet strawberries
    •    1 punnet blackberries
    •    3g Tazziberry or black peppercorns

Method

1. Ask your fish monger to fillet and pin-bone the Huon Salmon.
   
   
2. Combine all of the ingredients (apart from salmon) in a blender and mix on high for 30 seconds, which will turn to a thick liquid.
   
   
3. Place the salmon skin side down on baking paper in a suitable sized tray that will fit in the fridge.
   
   
4. Completely cover the fillet with the berry mixture using the baking paper to trap in the liquid by using a standard office stapler. This will ensure maximum contact between the fish and the cure.
   
   
5. Cling film and set aside in your fridge for at least 24 hours, but no longer than 36. The longer it is left the more firm the fish will become, but it will also take on more salt.
   
   
6. After curing, remove the fillet from the tray and using a little water, rinse away the cure mix.
   
   
7. Pat dry with paper towel or a cloth.
   
   
8. Your fish is ready to be thinly sliced away from the skin. Serve with lemon and fresh salad.

NOTE: This is a cured salmon dish and as such it requires 24 hours in the cure mixture.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/berry-cured-huon-salmon-gravadlax/