• 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

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Ingredients:

• 200g Smoked Tasmanian Atlantic Salmon, roughly chopped
• 1 tablespoon light olive oil
• 1 garlic clove, crushed
• 250g zucchini, roughly chopped
• 150g Ricotta cheese
• 2 tablespoons sour cream
• 400g spaghetti
• 250g peas
• 1/4 cup fresh mint leaves, roughly chopped

Instructions:

• Lightly brown zucchini in garlic and oil.
• Cook pasta until al dente.
• Stir in the peas and cook for another minute before draining and returning to the pot.
• Add ricotta, sour cream, salmon, zucchini, garlic, mint, salt and pepper.
• Heat gently and serve.

• Download the recipe PDF