• 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:

• 300g Tasmanian Atlantic Salmon fillets, skin removed
• 2 1/2 tablespoons self-raising flour
• 1 tablespoon cornflour
• 1 teaspoon sea salt
• 2 teaspoons mixed peppercorns
• 1/4 cup milk
• Oil for shallow frying
• Fresh lime pieces

Instructions:

• Slice salmon into thick fingers and pat dry.
• Heat salt in a dry frying pan for 2mins and then grind to a fine powder.
• Repeat with pepper and combine both with flour.
• Lightly dust salmon, dip the fingers in milk and then dust again.
• Heat the oil in a frying pan and hot cook salmon for 1 – 2mins each side until golden.
• Serve with lime.

• Download the recipe PDF