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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:
- 800g Tasmanian Atlantic Salmon fillet, cut in to 4cm squares
- 200g green beans
- 100g black olives
- 4 boiled eggs, peeled and quartered
- 3 ripe tomatoes, in wedges
- 500g small chat potatoes
- 8 anchovies halved (optional)
- 1/2 red onion, finely sliced
- 1 cup flat leaf parsley leaves
- 1 tablespoon red wine vinegar
- 2 tablespoons of olive oil
Instructions:
- Boil potatoes in salted water until they are soft. Strain and leave to cool.
- Boil beans for 3 – 4 minutes and strain with cold water. Add olive oil and Tasmanian Atlantic Salmon to a hot saucepan, gently nudging it for 3 – 4.
- Toss everything in a bowl, dressing with vinegar, oil, salt and pepper.
Preparation Time:
20 minutesServes:
4 peopleCost per serve:
$3.50 approx.Cooking Time:
20 minutesYou will need Acrobat to open these PDF files. Click here to download Acrobat.
