• 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:

• 600g Tasmanian Atlantic Salmon fillet, sliced into 4cm squares
• 500g rigatoni
• 1 medium brown onion, diced
• 100g baby spinach
• 60g capers, rinsed
• 1 large red chilli, finely chopped
• 1 tablespoon butter
• 1 cup of white wine

Instructions:

• Boil pasta and strain with cold water.
• Pan-fry salmon for 3-4 minutes, cover and set aside.
• Sauté onion and chilli, adding the wine when the onion is translucent.
• Simmer for 2 minutes and add pasta, salmon, capers, spinach, butter, salt and pepper.
• Serve when salmon has warmed through.

• Download the recipe PDF