• 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
• 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

This is a heading

Ingredients:

• 250g Tasmanian Atlantic Salmon fillets, roughly chopped with skin removed
• 2 tablespoons light olive oil
• 2 large leeks, sliced into rings
• 4 medium potatoes, par-boiled and sliced into chunks
• 200g of ricotta cheese
• 1 egg, lightly beaten
• 2 sheets of ready-rolled puff pastry
• Egg wash

Instructions:

• Pre-heat oven to 220°C.
• Gently pan-fry leeks in oil until soft, leaving to cool.
• Combine ricotta and egg, salt and pepper, salmon, leeks and potato.
• Gently push a sheet of pastry into a greased baking tray.
• Spoon in mixture, brush edges with egg wash and top with second sheet.
• Press edges with fork, cut vents and brush top with egg wash.
• Bake for 30 – 35mins, until light brown

• Download the recipe PDF