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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
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Main Meals
- Oven Baked Salmon with Vegetables
- Poached Salmon Cutlet
- BBQ Steak with Rocket & Potato Salad
- Rigatoni with Salmon, Baby Spinach, Capers & Chilli
- Salmon, Ricotta, Zucchini & Pea Spaghetti
- 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:
- 250g smoked Tasmanian Atlantic Salmon
- 3 large eggs, whisked
- 2 teaspoons cornflour
- 2 teaspoons water
- 1 tablespoon chives, finely chopped
- A pinch of salt
- Light olive oil
- A bunch of rocket, trimmed
- 1 large carrot, peeled and grated
- 1/4 cup tartare sauce
Instructions:
- Combine cornflour and water and then stir in eggs, chives and salt.
- To cook egg rolls, place a non-stick pan on high heat. Lightly oil and spoon in enough mixture to just cover the base.
- Cook four over a medium heat.
- Place salmon, tartare, carrot and rocket inside roll — and roll it.
Preparation Time:
10 minutesServes:
4 peopleCost per serve:
$3.00Cooking Time:
15 minutesYou will need Acrobat to open these PDF files. Click here to download Acrobat.
