• 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:

• 800gms Tasmanian Atlantic Salmon fillet, finely sliced with skin removed
• 1 teaspoon Mexican chilli spice, medium
• 1/2 teaspoon cinnamon
• 1 teaspoon extra virgin olive oil
• 1 avocado, peeled & diced
• 1 tomato, diced
• 1 spring onion, diced
• 1 tablespoon lemon juice
• A dash of Tabasco sauce (optional)
• Baby rocket leaves
• 4 Tortillas

Instructions:

• To prepare salsa combine avocado, tomato, onion, lemon and Tobasco.
• Heat tortillas in oven or microwave.
• Meanwhile combine spices with oil and rub over salmon.
• Cook Salmon over medium heat for 3 – 4 mins each side until opaque, and then serve with salsa and rocket in the tortilla.

• Download the recipe PDF