• 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:

• 400g Tasmanian Atlantic Salmon fillets, sliced into 24 cubes with skin removed
• 1/4 cup teriyaki sauce
• 8 wooden skewers, soaked in hot water for 10mins
• 1 teaspoon sesame oil
• 1 tablespoon light olive oil
• 1 large carrot, peeled and cut into strips
• 1 small red capsicum, deseeded and cut into strips
• Plain rice, boiled
• Spring onion tops, finely sliced

Instructions:

• Place 3 pieces of salmon on skewer.
• Cook Salmon for 2 – 3mins on a pre-heated grill plate, turning frequently.
• Stir-fry vegetables with sesame and olive oils.
• Stir through teriyaki sauce until vegetables wilt.
• Serve salmon skewers with vegetables and rice, topped with spring onion.

• Download the recipe PDF