• 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:

• 4 Tasmanian Atlantic Salmon steaks, 180 – 200g each
• 1kg chat potatoes, halved
• 180g rocket, chopped
• 2 tablespoons mayonnaise
• 1 heaped tablespoon of seeded mustard
• 2 tablespoons sour cream
• 1 lemon
• 1/2 cup of chopped spring onions

Instructions:

• Boil potatoes in salted water until soft and then combine with 100g of rocket, onion, mustard, mayonnaise and a squeeze of lemon juice.
• Stir and season to taste.
• Heat BBQ and lightly brush grill with oil.
• Cook salmon for 4 minutes each side, turning only once.
• Serve with salad, lemon, salt and pepper and the rest of the rocket.

• Download the recipe PDF