• 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:

• 4 Tasmanian Atlantic Salmon cutlets, 180 – 200g each
• 1.2 kg pumpkin
• 60g pine-nuts, lightly toasted
• 200g mayonnaise
• 1 clove garlic, very finely diced
• 1 lemon, zest grated off and halved
• 1 bay leaf
• 1 teaspoon salt
• 1 cup white wine
• 1 tablespoon whole black pepper corns

Instructions:

• Preheat your oven to 190°C.
• Place wine, bay leaf, pepper corns, salt, lemon halves and 2l of water in a large pot.
• Heat over a gentle flame.
• Peel pumpkin and slice into 5cm chunks. Roast until soft and golden, about 20mins.
• When steam rises off surface of pot, poach salmon for 10mins or until cooked through.
• Combine lemon zest, garlic and mayonnaise and serve alongside salmon and pumpkin.

• Download the recipe PDF