• Light Meals

• Salmon Salad Niçoise
• Smoked Salmon Corn Fritters
• Smoked Salmon Pizza
• Salmon Tortillas
• Smoked Salmon Egg Rolls
• Asian Style Salmon Salad
• Tomato & Basil Cutlets
• Salmon & Spinach Frittata
• Asian Style Salmon Patties
• Salt & Pepper Salmon

• Main Meals

• Oven Baked Salmon with Vegetables
• Poached Salmon Cutlet
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• Rigatoni with Salmon, Baby Spinach, Capers & Chilli
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• Salmon alla Romana with Gnocchi
• Salmon, Feta & Sweet Potato Pasta
• Salmon, Leek & Potato Pie
• Udon Noodles
• Salmon with Baby Bok Choy
• Teriyaki Salmon Skewers
• Roast Salmon
• Cutlets with Mushroom Risoni
• Salmon with Lemon Pilau
• Cannelloni with Napoli & Basil
• Lentil & Prosciutto Cutlets
• BBQ Salmon

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Ingredients:

• 500g Tasmanian Atlantic Salmon fillets, sliced into chunks with skin removed
• 375ml light coconut milk
• 1 teaspoon Thai red curry paste
• 1 teaspoon brown sugar
• 2 stalks baby bok choy, roughly torn
• 1 tablespoon coriander leaves
• Plain rice, boiled
• Lime wedges

Instructions:

• Gently heat coconut milk, curry paste and sugar in a large saucepan.
• Stir in Salmon and cover for 3-4mins until salmon is opaque.
• Add bok choy and cover until wilted.
• Stir through coriander and serve with plain boiled rice and lime wedges.

• Download the recipe PDF