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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:
- 400g Smoked Tasmanian Atlantic Salmon
- 4 medium potatoes
- 400g can of corn kernels
- 1 egg, lightly whisked
- 1 avocado, chopped
- 2 tomatoes, diced
- 1 red onion, finely diced
- 1 lemon
- 1/2 cup coriander, chopped
Instructions:
- Boil the potatoes in salted water until cooked through. Peel and grate when cool.
- Mix with corn, egg, half the onion, salt, pepper and coriander and roll into four balls.
- Squash the balls into patties in a hot, oiled pan and cook for 10mins.
- Create salsa by mixing tomato, avocados, onion and a squeeze of lemon.
- Top patties with smoked salmon and a sprig of coriander and serve salsa beside.
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.
