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    Recipes — seafood

    Crispy Skin Huon Salmon with Chargrilled Brussel Sprout and Broccolini Salad with Pesto

    Prep Time

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


        •    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


    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/

    Bacon-Wrapped Scallops

    These two-bite quintessential cocktail-party scallops never get old. The bacon adds nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta.

    Prep Time

        •    Prep time: 30 minutes
        •    Yield: Serves 4


        •    pepper
        •    kosher salt
        •    2 tbsps unsalted butter, melted
        •    8 large sea scallops (about 1 pound)
        •    8 thick-cut bacon slices (about 8 ounces)


    1. Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
    2. Season the scallops with salt and pepper and wrap each in 1 slice of bacon, securing it with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes, until the bacon and scallops are cooked through. Serve warm.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/bacon-wrapped-scallops

    Quick Peri Peri Prawns

    Prep Time

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


        •    oil for frying
        •    1 lime, juiced
        •    soft lettuce to serve
        •    ½ tsp ground ginger
        •    ½ clove garlic, crushed
        •    ½ tsp ground coriander
        •    crusty baguette to serve
        •    1 pinch ground cinnamon
        •    1 red chilli, finely chopped
        •    300g large raw peeled prawns


    1. Put the first 6 ingredients in a bowl with some seasoning. Add the prawns and toss together. Leave to marinate for 10 minutes.
    2. Heat 1 tbsp oil in a non-stick pan. Cook the prawns and their marinade for 3-4 minutes until pink. Serve with buttered baguette and lettuce.

    This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/quick-peri-peri-prawns/

    Salmon with Orange and Maple Glaze

    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


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


    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/

    Octopus and Potato Salad Recipe

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    garnish: lemon wedges
        •    1 celery rib (thinly sliced)
        •    4 tbsps extra-virgin olive oil
        •    3 tsps fine sea salt (divided)
        •    1 lemon (juiced, about 2 tbsps)
        •    1 garlic clove - minced (Optional)
        •    freshly ground black pepper (to taste)
        •    1 pound Yukon gold potatoes (cleaned)
        •    1/4 tsp red chilli pepper flakes (Optional)
        •    1 tbsp finely chopped fresh mint leaves (Optional)
        •    garnish: 4 tbsps finely chopped flat-leaf parsley (plus whole leaves)
        •    1 pound octopus (cleaned, fresh or frozen, frozen is preferable as it will be more tender when cooked)


    1. Gather the ingredients.

    2. Place the octopus in a large pot and cover with cold water. Add 2 teaspoons of fine sea salt and bring just to a simmer over medium heat. Let barely simmer over gentle heat just 3 to 5 minutes; the octopus will be moist and have a slight chew. Remove from heat and set aside to let cool.

    3. Meanwhile, put the potatoes in a large saucepan, cover with cold water, add 1 teaspoon of fine sea salt, and bring to a boil over high heat. Boil until tender, about 30 minutes. Drain and let cool slightly.

    4. Peel the potatoes and cut them into 1/4-inch-thick slices.

    5. In a medium bowl, toss the still-warm potato slices with the olive oil, lemon juice, and salt and pepper to taste. Add the parsley and celery and stir to combine.

    6. Cut the octopus into 1-inch chunks and add to the potato mixture. Stir to combine. If using, add the optional garlic, mint, and chili pepper flakes and combine.

    7. Serve at room temperature, each serving accompanied by a lemon wedge and crusty bread.

    This great family recipe is thanks to The Spruce Eats Recipes at https://www.thespruceeats.com/octopus-and-potato-salad-2017688