Salmon-recipes

10 Minute Salmon And Vegetable Stir Fry

Looking for a healthy dinner the family is going to enjoy on a short time frame? A quick stir fry is the best option since it’s made with wholesome vegetables, healthy salmon and takes just 10 minutes create.

RELATED: Quick and Easy Smoked Salmon Recipe

Ingredients

3 tablespoons vegetable oil

2 cloves garlic, chopped

1 cup baby carrots

1 cup asparagus, sliced

2 cups salmon fillet

1 red pepper, diced

1 green pepper, diced

2 tablespoons rice wine

1 tablespoon soy sauce

Method

  1. Heat the oil over a large wok, and fry the garlic until it begins to brown.
  2. Add the vegetables and cook for 2 minutes. Then add the salmon (feel free to cube or slice it into thin pieces so it can cook faster). Keep cooking for another 2 minutes until it begins to crisp.
  3. Combine the rice wine and soy sauce, and stir every few seconds. Cook for another 5 minutes, then serve immediately.

Image via iFoodReal

August 1, 2015

Grilled Salmon Sliders Recipe

Make these delicious nibbles the next time you’ve got some salmon leftover, or if you want to create a quick and tasty lunch. The recipe takes just 20 minutes to prepare and tastes amazing with avocado sauce, a touch of mayonnaise and some steamed vegetables.

RELATED: Quick and Easy Smoked Salmon Pasta Recipe

Ingredients

1/2 kilogram salmon (skinless, cut into smaller pieces)

3 tbsp olive oil

1 tbsp chilli flakes

1/2 tsp salt

Lemon juice

1/2 tsp black pepper

1/2 tsp cumin

Slider rolls

Instructions

  1. Combine the chilli flakes, salt and pepper into a small bowl. Season the fish in the mixture with some olive oil. In the meantime, pre-heat the grill.
  2. Place the salmon skin on the bottom of the aluminium foil and cook for about 10-15 minutes or until golden brown.
  3. Remove from the grill, then season with cracked black pepper and some extra lemon. Slice the salmon into smaller strips, then place them in each slider.

Image via Eat Drink Love

May 11, 2015

Poached Salmon With Dill And Crème Fraiche Recipe

Salmon is an Autumn delicacy. Sure, it’s available all year round, but it comes at it’s best in the cooler months. So, to make the most of the new season, award-winning chef Guillaume Brahimi has provided us with this poached salmon, dill and creme fraiche recipe that’s so tasty you’ll never want to eat plain fish again!

RELATED: Clean Spaghetti Bolognese With Zucchini Noodles Recipe

Ingredients

4 x 180 gm salmon portions (pin boned)

Poaching liquid

2 lt fish stock

1 tsp white pepper corn

2 eshallots

Dill and crème fraiche sauce

100 ml white wine

2 tbsp white wine vinegar

2 eshallot

200 gm crème fraiche

1 bunch dill (chopped)

6 heads baby fennel (cut in quarters)

Method

  1. Place fish stock, eshallot and white peppercorns into roasting pot. Place on high heat and boil.
  2. Add fennel quarters then reduce the roasting pot to a simmer and cover with the lid. Cook for 20 minutes or until it is just soft. Remove the fennel pieces from the pot and put into a warm place.
  3. Place the salmon in the roasting pot in the simmering pot and cover with the lid. Leave for 5 minutes then check if ready.
  4. Whilst salmon is cooking, place saucepan on heat add eshallots and sweat, then add white wine and white wine vinegar. Reduce the heat by a third and add crème fraiche.
  5. To finish, bring the saucepan to the boil and then turn off and add dill. Sauce the salmon with the crème fraiche emulsion and serve with fennel.

Recipe courtesy of Tefal

April 28, 2015

Garlic Chilli Salmon With Pine Nuts And Cranberries Recipe

Serves 4

Prep time 15 minutes

Cooking time 35 minutes

Ingredients

Salmon

4 boneless salmon steaks

3 tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika

Salt and pepper to season

Garnish

1 tbsp olive oil

2 French shallots, sliced thinly

2 cloves of garlic, sliced thinly

Pinch of chilli flakes

3 tbsp toasted pine nuts

2 tbsp Ocean Spray Craisins

2 tbsp baby capers

Zest and juice of 1 lemon

2 tbsp roughly chopped parsley

2 tbsp balsamic vinegar

Salt and pepper to taste

Kumara chips

1.5kg kumara, peeled and cut into wedges

2 tbsp olive oil

Salt and pepper

Lemon to garnish

Method

Marinate salmon in a bowl with 2 tbsp of olive oil, cumin, paprika and season. Marinate for at least 10 minutes covered in the fridge.

Heat oven to 200ºC. Toss kumara wedges with olive oil and season to taste. Place evenly on a lined baking tray and bake for 20 minutes or until golden and cooked through. Keep warm in the oven until ready to serve.

Heat in a small frypan to medium heat. Add olive oil and French shallots and fry gently until translucent. Add garlic, chilli flakes, pine nuts, Craisins and capers. Heat until fragrant, then add lemon zest and juice. Remove from heat and toss in the parsley and balsamic vinegar. Season to taste.

Wipe down the same pan and return to medium-high heat. Add in 1 tbsp of olive oil and fry marinated salmon skin side down until cooked 3/4 of the way through, then turn and cook for a further 2 minutes. Remove from pan and allow to rest.

Serve salmon skin side up with a generous helping of warmed pine nut mixture and a side of kumara and a cheek of lemon.

Recipe courtesy of Ocean Spray and Sammy & Bella #legendberry

October 20, 2014

Five Spice Salmon With Broccolini And Asparagus

Salmon is packed full of omega-3 fatty acids, essential for the health of your brain, your heart and could potentially reduce the risk of chronic diseases and some types of cancer. This recipe is healthy and incredibly simple so put it on your menu this week!

Ingredients

4 180g salmon fillets, pin boned, skin on

1 tsp Chinese five spice

¼ cup hoisin sauce

1/3 cup peanut oil

2 cloves garlic, crushed

4cm piece of ginger, cut into thin matchsticks

1 red onion, thinly sliced

1 bunch broccolini

1 bunch asparagus

40g baby spinach

1 cup basil leaves

1 tsp sesame oil

Method

  1. In a bowl combine five spice, hoisin sauce and 2 tablespoons peanut oil then season with salt and pepper.
  2. Add salmon to bowl and gently toss to coat the salmon in mixture.
  3. Heat 1 tablespoon peanut oil in a large frying pan over high heat.
  4. Cook salmon to your liking in batches then transfer to a plate.
  5. Heat remaining peanut oil in saucepan over high heat then add garlic, ginger and onion.
  6. Stir fry for 2 minutes or until onion is soft.
  7. Add broccolini and asparagus then stir fry for a further 3 minutes or until vegetables are tender.
  8. Remove from heat and stir in spinach, basil and sesame oil.
  9. Divide the vegetables among plates then place fish on top to serve.
  10. Serve with brown rice if desired.

Image via taste.com.au

September 9, 2014

Salmon Tostada with Charred Corn Relish Recipe

Chamoy is a versatile condiment from Mexico with sweet, sour and spicy flavours. In this dish it serves as a perfect complement to baked salmon, which is flaked and served in tostada shells with a charred corn relish.

Ingredients

Chamoy sauce

225g apricot jam

¼ cup (60ml) lime juice

2 tsp McCormick Chilli Flakes Crushed

1 tsp McCormick Sea Salt

Charred Corn Relish

2 fresh corn on the cob, husks removed

1 medium tomato, seeded and diced

½ green pepper, diced

1 Tbsp red onion, chopped

2 blood oranges, juice of

Salmon Tostada

4 salmon fillets, skinless

8 tostada shells*

2 avocados, peeled, each sliced 16 times

1 cup (250ml) ml sour cream

Method

1. For the Chamoy sauce place all ingredients in a blender, cover and blend on medium speed until smooth.

2. For the Charred Corn Relish grill corn over medium heat, turning occasionally for 10-12 minutes, or until tender and lightly charred.  Cut corn kernels from cobs and toss with tomatoes, green pepper, onion, blood orange juice and ½ of the Chamoy Sauce in large bowl.  Refrigerate until ready to serve.

3. Pre heat the oven to 180°C, 350°F, Gas Mark 4. Place the salmon in a baking dish, brushing the top of each fillet with 1tbs of the remaining Chamoy sauce.  Bake in the oven for 12-15 minutes, until the fish flakes easy with a fork.  Flake each fillet into large pieces.

4. To assemble the tostadas place 4 avocado slices in each shell, top with around 50ml of the Charred Corn Relish, 2 Tbsp  sour cream and ½ a flaked salmon fillet.  Drizzle with the remaining Chamoy sauce to serve.

*Cooks tip: If tostada shells are unavailable use taco shells.

March 15, 2014

Michelle Bridges’ Ginger Salmon Stir-Fry with Chinese Broccoli

We’re always looking for quick dinner ideas and this Michelle Bridges recipe for ginger salmon stir-fry with Chinese broccoli from her new book Get Real! is not only delicious but low in fat and calories. Winner!

Extract from the book Get Real!: Inspiring Stories and lessons from the Michelle Bridges 12 Week Body Transformation Revolution by Michelle Bridges and photography by Jane Allen published by Viking RRP $24.99. 

As with my other stir-fries, you  can replace the fish with any kind of protein you like. I would recommend tofu or chicken as alternatives for this dish.

Serves: 2

396 calories per serve

Prep time 15 mins  Cooking time 10 mins

Ingredients

210 g salmon fillet, cut into bite-sized pieces
2 cloves garlic, thinly sliced
2 cm piece ginger, grated
2 tablespoons reduced-salt soy sauce
2 teaspoons vegetable oil
1 bunch gai lan (Chinese broccoli), cut into 5 cm lengths
1 medium red capsicum, thinly sliced
6 medium shallots, cut into 5 cm lengths
¼ cup fresh coriander leaves

Method

1. Combine the salmon, garlic, ginger and half the soy sauce in a bowl.

2. Heat half the oil in a wok over high heat. Add the gai lan, capsicum and 1 tablespoon water, then stir-fry for 2 minutes or until the vegetables are just tender. Transfer to a bowl.

3. Heat half the remaining oil and stir-fry the shallots for 1−2 minutes or until bright green. Transfer to the bowl with the other vegetables.

4. Heat the remaining oil and stir-fry the salmon for 2 minutes or until lightly browned.

5. Return the vegetables to the wok, with the remaining soy sauce, and toss to combine.

6. Divide the stir-fry between bowls and scatter with coriander leaves to serve.

Mish Tip : Gai lan (Chinese broccoli) is a leafy Asian green and, like regular broccoli, it is extremely nutritious. If you can’t find it, simply replace with any other leafy Asian green.

michellebridges

November 20, 2013

Matt Moran’s Citrus-Cured Salmon Recipe

Save this recipe for Christmas: celebrity chef Matt Moran shares an elegant summer entrée of citrus-cured Yarra Valley salmon with caviar and baby beetroot from his show Paddock to Plate. Curing your own salmon is really straightforward, and is sure to impress guests around your table.

Serves 4-6

Ingredients

1 small side of salmon (about 900g), belly trimmed
150 g white sugar
100 g table salt
20 black peppercorns, coarsely crushed
20 coriander seeds, coarsely crushed
1 lemon rind, finely grated on a microplane
1 lime rind, finely grated on a microplane
1 orange rind, finely grated on a microplane
½ cup dill, finely chopped
1 tablespoon Dijon mustard
3 teaspoons white sugar
3 teaspoons rice wine vinegar
500 ml water
8 baby beetroot, small tender leaves trimmed and reserved

To serve
2 oranges, segmented
Handful of endive leaves
Crème fraiche
50 g Yarra Valley salmon caviar
Juice of ½ lemon
Extra-virgin olive oil, for drizzling
Salt and pepper

Method

1. Mix sugar, salt, crushed peppercorns and coriander seeds, citrus rinds and half the dill in a bowl to combine well. Spread half the curing mixture in the base of a tray large enough to fit the salmon snugly. Place salmon, skin-side down, in tray, then spread remaining curing mixture over the flesh, rubbing in as you go. Cover with plastic wrap and refrigerate to cure (you’ll need to cure for at least 12 hours for a light cure and up to 24 hours for a more intense cure).

2. To cook the baby beetroot, stir the sugar, vinegar and water in a saucepan over medium heat until sugar dissolves and then bring to the boil. Add the beetroot and simmer for 10-15 minutes or until tender. To check if ready, pierce with a skewer, then set aside to cool in the liquid. Drain beetroot and peel (use disposable gloves if you want to avoid stained hands), cut into halves and set aside.

3. Rinse curing mixture off the salmon under cold running water, pat dry thoroughly with absorbent paper. Remove pin-bones with fish tweezers, then spread mustard over salmon flesh with the back of a spoon. Scatter remaining dill over and press to cover.

4. To slice the salmon, starting at one end of the salmon fillet, cut straight down through the flesh with a thin sharp knife until you hit the skin, slicing at 2mm intervals (don’t cut all the way through, the flesh should still be attached to the skin). To remove the skin, cut down through the first incision then slice between the skin and the flesh, keeping your knife flat and cutting along to remove the skin in a single piece (discard skin).

5. To serve: arrange six or seven salmon slices on serving plates, divide beetroot among plates and scatter the orange segments, endive and baby beetroot leaves over the top. Dollop with crème fraiche and salmon caviar, then squeeze the lemon over the top, drizzle with olive oil, season to taste and serve.

Paddock to Plate airs on Wednesdays at 8.30pm, The Lifestyle Channel on Foxtel.

November 19, 2013

Why Salmon Is Better Than Botox

We know we should eat oily fish for our health, but did you know eating salmon is one of the best things you can do for your skin? We chat with APD nutritionist and dietitian Ngaire Hobbins on why salmon really is the ultimate anti-ageing food.

Why is eating salmon beneficial to good skin, especially during winter?

Salmon is considered to be one of nature’s superfoods as it’s such a rich source of Omega 3 and other nutrients. Just two serves per week provides the recommended intake of Omega 3, essential for maintaining moisture in the skin during the winter months.

Tell us why Omega 3 and antioxidants are good for our skin?

When we eat oily fish such as salmon we load up on essential fatty acids including Omega 3 and antioxidants, helping our skin hold off damage and maintain moisture.

Antioxidants combat the everyday wear and tear that skin cells suffer constantly and Omega 3 fats also help nourish skin and help it retain vital moisture. These help protect our skin from whipping winter winds and drying central heating. Antioxidants are found in all sorts of foods but are generally highest in those which are intensely coloured. The key is getting as many different antioxidant substances in as natural a form as possible. All antioxidants work together to fight oxidative damage which damages skin from the inside. Moisturisers and other products applied to the surface of the skin can only do so much. It’s the work done by antioxidants and omega 3 fats from the inside, or through the foods we eat, which have the potential to help your skin most in the winter.

What about the Vitamin D in salmon?

The UV light from the sun fast tracks the ageing of our skin by affecting collagen, which reduces elasticity, causing lines. As a result any sensible woman nowadays should be avoiding the sun if they want good skin. But less exposure to sun means our bodies makes less vitamin D – a big problem for our bones, skin and other body systems.

In winter especially, with shorter days and much more time spent inside, any food which can supply vitamin D is of great benefit for our health. Fortunately oily fish, like salmon, is one of the best natural sources of this vitamin which is not found in many other foods. In fact, one portion of Tassal Atlantic salmon (150g) contains 8mcg of vitamin D, which is over half of the recommended daily intake for adults.

Click here for a delicious skin-loving recipe for Roast Pumpkin Salad With Feta And Spinach Salad by Kevin Horgan, Tassal Research and Development Manager and trained chef.

July 11, 2013

Salmon And Roast Pumpkin Salad With Feta And Spinach

Tassal Research and Development Manager (and trained chef) Kevin Horgan shares one of his favourite recipes that’s quick and easy to prepare and packs in a lot of nutritional and health benefits – and is amazing for your skin too. Leftovers make a delicious next-day lunch.

Serves 2

Ingredients
2 Tassal fresh Salmon portions, skin-off
400g pumpkin, peeled
4 garlic cloves, left whole with skin on
1 tsp extra virgin olive oil
1 ½ lemons, juiced
200g baby spinach leaves or rocket
1 shallot, thinly sliced
25g slivered almonds
100g feta, crumbled
100g cous cous, cooked
Bunch of asparagus, blanched and refreshed

Method
1. Pre-heat oven to 200°C. Cut salmon and pumpkin into 3cm cubes.

2. Place pumpkin and garlic on an oven tray, and season with salt and olive oil. Bake for 20-25 mins or until golden brown. Remove and allow to cool.

3. Mix lemon and oil together and set aside.

4. Cook salmon in pan on medium heat and then let cool.

5. In a bowl, combine spinach, shallot, almonds, feta, garlic, cous cous, asparagus and pumpkin. Toss salmon through salad and coat with the lemon-oil dressing.

July 11, 2013

Easy Teriyaki Salmon

This easy teriyaki salmon recipe is a delicious way to get more fish in your diet. The method guarantees perfectly-cooked, juicy salmon – simply serve with a salad or steamed rice.

Serves 2

Ingredients
2 Tablespoons soy sauce
2 tablespoons sugar
1/4 cup mirin (rice wine)
1 knob ginger, grated
1 teaspoon lime juice
1/2 teaspoon wasabi powder or chili garlic sauce (optional)
2 x 200g salmon fillets

Method
1. Heat the grill. Combine all the ingredients (except for the salmon) in a bowl.

2. Arrange the salmon skin-side down in a well-oiled grill pan and brush with the sauce. Cook 2 minutes and brush again.

3. Repeat until the salmon is just flaky, about 8 minutes total. You can flip the salmon so it’s skin-side up for the last 2 minutes to get a crispy skin (be careful it doesn’t burn under the grill).

4. Serve with salad or steamed rice.

What’s your favourite salmon recipe?

June 22, 2013

Mother’s Day Brunch: Chive Omelettes With Smoked Salmon

French-style omelettes flavoured with chives and filled with slices of silky smoked salmon make the ultimate Mother’s Day brunch (served with fresh Mimosas of course!).

Serves 2. Preparation time: 10 min

Ingredients

100g Tassal Smoked Salmon slices

3 eggs

30ml cream

1 Tbsp water

2 tsp chives, chopped

2 tsp butter

1 spoonful creme fraiche, to serve

Lemon wedges & a sprig of dill, to serve

Salt & pepper, to taste

Method

1. Lightly beat eggs, cream, water, chives, salt and pepper.

2. Heat a 20cm non-stick pan. Pour in egg mix and cook, stir gently with spatula, drawing back the edges.

3. When starting to set and turn golden (but still a little runny on top), top with smoked salmon and creme fraiche.

4. Fold over the omelette onto itself. Serve with a lemon wedge and garnish with a sprig of dill.

Eggs? Pancakes? What’s your favourite brunch dish?

May 7, 2013

Creamy Salmon Risotto

This delicious risotto is perfect for an easy midweek dinner, with chunks of hot smoked salmon, spinach and luscious creme fraiche.

Serves 4

Ingredients

150g Tassal Hot Smoked Salmon Flakes

2 tbsp olive oil

2 cloves garlic, finely chopped

3 cups arborio rice

5 cups chicken stock, hot

2 lemons, finely grated rind and juice

100g spinach leaves, chopped

100g parmesan cheese, grated

½ cup crème fraiche

Handful frozen peas

Cracked pepper to taste

Dill sprigs to serve

1 lime, cut into wedges to serve

Method

1. Heat oil in a large frying pan over a medium heat and sauté garlic for 1 minute. Add the arborio rice to the pan and toast for 2 minutes stirring constantly. Add the lemon juice and rind to the stock.

2. Add the stock one ladle at a time to the rice, stirring well after each addition until all of the stock is absorbed and the rice is tender. Stir in the spinach leaves, crème fraiche and peas until well combined.

3. Fold in the flaked salmon. Serve immediately seasoned with cracked pepper and garnish with sprigs of dill leaves and a wedge of lime.

What’s your favourite risotto?

April 24, 2013