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    Recipes — Tasmania Huon Salmon

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    Fresh Huon Salmon Citrus Tartare

    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


        •    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)


    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/

    Huon Salmon with Red Miso, Lime, Egg Noodles & Asian Greens

    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


        •    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


    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/

    Berry Cured Huon Salmon

    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


        •    ½ bunch dill

        •    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


    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/

    Teriyaki Huon Salmon

    Nagi, who is behind the popular recipe blog recipetineats, is a machine when it comes to perfecting some of our favourite flavours and this teriyaki sauce recipe is second to none!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    2 x 140g Huon salmon portions
        •    2 tsps Oil (Vegetable or Canola)
        •    2 tbsps Soy Sauce
        •    2 1/2 tsps White Caster Sugar
        •    2 tbsps Sake
        •    2 tbsps Mirin
        •    2 cups Green Cabbage - finely shredded
        •    1/2 cup Carrot - Finely shredded
        •    Sprig Curly parsley
        •    White long grain rice


    1. Mix together soy sauce, sugar, sake and mirin in a small bowl.

    2. Heat oil in skillet over medium high heat. Add Huon Salmon and cook for 2 minutes until golden.

    3. Flip and cook the other side for 1 minute.

    4. Use a paper towel to blot away excess oil in the pan and then add sauce and bring to a simmer.

    5. Cook for 1-1/2 minute or until the sauce reduces to a syrupy consistency.

    6. Turn the salmon to coat the other side in sauce and then transfer to a plate and drizzle over more sauce.

    7. To Serve - place cabbage and carrot on the side with a sprig of parsley. Add a small portion of rice and you're done!

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

      Mini Huon Salmon Cakes

      These crunchy Huon Salmon mini cakes are sure to get any party started. You can easily double the recipe if feeding a big crowd.
      These are also a great brekkie option served alongside some scrambled eggs and mashed avocado – yum!

      Prep Time

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


          •    300g Fresh Huon Salmon
          •    1 Cup Panko bread crumbs
          •    3 cloves Garlic
          •    1 tbsp Chives, roughly chopped
          •    1 Egg
          •    1 Lemon
          •    Oil - for deep frying


      1. Line a baking tray with baking paper
        Place the salmon, ½ the panko crumbs, garlic, chives, egg and the zest from the lemon in the bowl of a food processor and pulse until just combined. Season with salt and pepper.
      2. Place the extra panko crumbs on a plate. Roll the salmon mix into small balls about 1 tablespoon in size, then roll the balls in the extra panko crumbs. Arrange on the baking tray and chill in the fridge until ready to cook.
      3. Add enough oil in a medium saucepan to reach a depth of 5cm. Heat to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 10 seconds). Add 4 salmon cakes to the oil and cook, turning occasionally, for 3-4 minutes or until golden.
      4. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 3 more batches, with the remaining cakes, reheating the oil between batches. Serve on a tray with lemon wedges or even mayonnaise on the side.

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