Recipes — Salmon

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    olive oil
    •    sea salt
    •    1/2 cup olive oil
    •    pesto ingredients
    •    200g rocket leaves
    •    2 bunches broccolini
    •    1/4 cup toasted pinenuts
    •    1 clove of garlic, chopped
    •    2 tbsps pine nuts, toasted
    •    500g baby brussel sprouts
    •    1 1/2 cup Italian parsley leaves
    •    1/3 cup parmesan cheese, grated
    •    4 Huon Salmon fresh portions, skin on

Method

1. To make the pesto, in a small food processor, process the parsley, pine nuts, garlic & parmesan cheese to a fine texture, with the motor running slowly add the olive oil until combined.
   
   
2. For the salad, slice the baby Brussel sprouts and wash the broccolini. Drizzle with olive oil & season with sea salt. Heat a grill pan over high heat or a barbecue plate and grill the Brussel sprouts & broccolini until just cooked, cool. Once cooled toss with the rocket leaves, sprinkle with the pine nuts, a little sea salt, black pepper and a drizzle of olive oil.
   
   
3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes.
   
   
4. Serve with the salad & pesto

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-with-chargrilled-brussel-sprout-and-broccolini-salad-with-pesto/

Indulge your guests with this simple yet sumptuous spread, perfect for Summer dinners.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tsps oil
    •    600g salmon
    •    1 tbsp lemon juice
    •    2 tsps brown sugar
    •    1/4 cup maple syrup
    •    1/4 cup orange juice

Method

1. Slice salmon into 4 servings. Combine brown sugar and lemon juice and brush over the salmon.
   
   
2. Heat oil in a frying pan over a high heat. Cook salmon skin-side down for 1 to 2 minutes, turn salmon and cook for 2 more minutes or longer if you like.
   
   
3. Meanwhile, combine orange juice and maple syrup in a small saucepan and bring to the boil.
   
   
4. Pour orange and maple over the salmon and immediately remove the pan from the heat.
   
   
5. Serve salmon with salad and new potatoes.

This great family recipe is thanks to Eat Well Recipes at https://www.eatwell.co.nz/recipe/2051/Salmon-with-orange-and-maple-glaze/

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    4 eggs
    •    olive oil
    •    sea salt
    •    black pepper
    •    8 anchovy capers
    •    1 tbsp baby capers
    •    400gm green beans
    •    1/4 cup parsley leaves
    •    1/4 cup kalamata olives
    •    250gm cherry tomatoes
    •    4 Huon salmon fillets, skin on

Method

1. To prepare the salad, soft boil the eggs and set aside to cool. Trim the stalk end of the beans and steam until tender and just cooked, refresh in cold water. Roast the cherry tomatoes in the oven for 10-15 minutes until cooked, allow to cool.
2. To assemble the salad, place the beans on a serving platter, gently peel the eggs, slice in halves and place on the beans. Add the cherry tomatoes, kalamata olives, anchovy fillets and baby capers. Season with cracked black pepper, garnish with the parsley leaves and drizzle with olive oil.
3. Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, serve with the salad.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skinned-huon-salmon-with-nicoise-salad/

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    1 beaten egg
    •    1 tsp mustard
    •    2 salmon fillets
    •    3 tbsps sunflower oil
    •    salt and pepper to taste
    •    1 tbsp heaped plain flour
    •    250g leftover mashed potato
    •    75g homemade breadcrumbs
    •    1 lemon with 1 tbsp squeezed and 1 tbsp zest grated
    •    2 tbsps of any herbs (parsley, dill and chives work particularly well)

Method

1. Mix the potato, mustard, lemon juice and zest, herbs and seasoning.
   
   
2. On a baking sheet, season the salmon with salt and pepper. Grill for 5-6 minutes until just cooked. Allow to cool, remove skin and break into large flakes.
   
   
3. Mix the salmon into the potato mixture, taking care not to let the flakes break up too much. Form into four equally-sized round patties.
   
   
4. Put the flour, beaten egg and breadcrumbs into three separate plates. Dip the patties into the flour (dusting off any excess), then dip in the egg, and then the breadcrumbs to coat all over.
   
   
5. Fry the fish cakes in the sunflower oil over a medium heat for approximately 3 minutes on each side until the breadcrumbs are golden and the fish cakes are cooked through.
   
   
6. Serve the fish cakes with a sprinkling of lemon zest. We suggest cooked green beans and cherry tomatoes as a side.

This great family recipe is thanks to Love-Food-Hate-Waste Recipes at https://scotland.lovefoodhatewaste.com/recipe/salmon-fish-cakes

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    6 eggs
    •    sea salt
    •    100ml cream
    •    black pepper
    •    1 cup baby spinach
    •    200gm creme fraiche
    •    1 tbsp fresh dill, chopped
    •    2 tbsps grated parmesan cheese
    •    200g premium cold smoked salmon

Method

1. In a bowl, whisk together the eggs, cream, half of the creme fraiche, chopped dill & parmesan cheese.
2. Take half of the smoked salmon & the baby spinach, roughly chop, add to the egg and cream mixture. Gently stir through.
3. Pour the mixture into two lightly greased muffin or pie tins, until ¾ full, bake in the oven at 180℃ for approximately 10 minutes or until the frittata has puffed up and is just set in the centre.
4. Turn frittata out onto a plate & garnish with the remaining smoked salmon, top with the extra creme fraiche and garnish with dill fronds and cracked black pepper.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-mini-frittatas/