Sensational Salmon Recipes

Christmas Salmon with Cranberry and Almond Crust

Ingredients (Serves 6)
1 whole Regal Marlborough Salmon Fillet
1 cup fresh breadcrumbs
1/2 cup dried cranberries, chopped
1/4 cup slivered almonds
1/4 cup chopped parsley
2 tablespoons fresh thyme leaves
2 tablespoons reduced salt margarine, melted
2 teaspoons grated lemon zest
freshly ground pepper

Method

  1. Preheat oven to 200C
  2. Place the salmon skin side down in a large oven dish
  3. Combine breadcrumbs, cranberries, almonds, parsley, thyme and lemon zest in a medium bowl.
  4. Add the melted margarine and blend well. Season with pepper
  5. Spoon the mixture evenly onto the salmon.
  6. Press gently to adhere.
  7. Bake for 15 to 20 minutes or until the topping is golden and salmon is just cooked through.

Baked Honey Mustard Salmon Fillet

A very simple but delicious way to serve salmon.  Serve it with green beans tossed with toasted walnuts or almonds and butter and a crisp mixed green salad.


Ingredients:


  • 4 (4 ounce) salmon filets
  • 2 Tbsp. creamy honey mustard salad dressing
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. grainy mustard
  • 1/4 tsp. onion salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dried thyme leaves
  • 2 tsp. lemon juice
    •

Preparation:

Preheat oven to 400 degrees F. Place salmon filets on baking sheet. In small bowl, combine remaining ingredients. Spread evenly over salmon. Bake at 400 degrees F for 10-15 minutes, or until a fork inserted in the salmon makes it flake easily.

Serves 4

 

 

 

Moroccan Regal Salmon Salad

Ingredients
300 gram Regal Salmon Fillet
3 tablespoons lemon juice
2 Cloves garlic
1 teaspoons ground cumin
1/2 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon ground coriander
2 bunches Spinach
1 red capsicum
1 cup boiling water
1 cup couscous

Dressing
2 tablespoons chopped fresh coriander
3 tablespoons peanut oil
1/4 cup lemon juice
Salt and pepper

Method
1. Remove salmon skin and cut flesh into 1cm strips.
2. Toss in lemon juice. Drain. Crush, peel and finely chop garlic. Mix garlic, cumin, cinnamon, paprika, ginger and coriander together in a plastic bag.
3. Toss salmon strips in this.
4. Place in an ovenproof dish and bake at 180C for 5 minutes then cool.
5. Wash and trim spinach. Tear into bite-sized pieces. Deseed capsicum and cut into thin strips.
6. Pour boiling water over couscous and leave to soak for 5 minutes.
7. Mix salmon, spinach, capsicum and couscous together.
8. Pour dressing over and toss to coat.

Dressing

1. Place coriander, peanut oil, lemon juice, salt and pepper in a screw-top jar and shake to combine.

 


Regal Salmon Kebabs on Rice Pilaf and Wilted Spinach

Ingredients (serves 4)
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup basmati or other long-grained rice
2 cups chicken stock
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley or coriander
2 packets Regal Salmon Kebabs
4 cups fresh spinach leaves

Method
1. Heat 1 tablespoon of the olive oil in a saucepan. Add the onion and cook over medium heat until soft and golden. Add the rice and cook for 2 to 3 minutes, stirring occasionally so that the rice is well coated in the oil and onion. Add the chicken stock, salt and pepper and bring to the boil. Cover and cook over low heat for 12 to 15 minutes or until the rice is tender and the liquid is absorbed. Stir occasionally. Remove from the heat, add herbs and gently mix through with a fork.
2. Heat the remaining olive oil in a frying pan on medium heat. Add the kebabs to the pan and cook for two minutes on each side.
3. At the same time place the spinach leaves in a bowl. Add boiling water and mix until the leaves have wilted. Strain immediately.
4. Place the rice on serving plates, top with the spinach and kebabs. Serve immediately.

 

 

Pacific Style Regal Salmon Pasta

Ingredients (Serves: 2)
1 teaspoon sambal oelek
400ml can coconut cream
1 tablespoon cornflour
1/4 cup milk
200g fresh Regal Salmon Fillet
1/2 cup dried roasted peanuts, chopped
250g fresh spinach fettuccine
1/4 cup chopped fresh coriander

Method
1. Place sambal oelek and coconut cream in a saucepan. Bring to the boil.
2. Mix cornflour and milk together and stir into coconut mixture until mixture begins to thicken.
3. Remove skin from fillet and slice into 2cm pieces. Fold through coconut mixture.
4. Bring sauce to a simmer for 2 minutes. Stir in roasted peanuts.
5. Cook fettuccine according to packet directions. Drain well and fold through salmon sauce. Sprinkle over coriander.

 

Citrus Glazed Regal Salmon

Ingredients (Serves 4)
4 x 200gm Regal Marlborough Salmon Fillet
Salt & Freshly ground black pepper

Glaze
1/2 cup grapefruit juice
1/2 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons brown sugar

Method
1.Combine the grapefruit juice, orange juice, balsamic vinegar and brown sugar in a medium saucepan.
2.Simmer for approximately 15 minutes or until the glaze has reduced by half. Keep warm.
3.Season each salmon fillet with salt and pepper. Grill the salmon, skin side down, for approximately 5 minutes or until almost done in the centre.
4.Brush salmon with 1 tablespoon of glaze and grill for a further 1 to 2 minutes.
5.Drizzle extra glaze over the salmon just before serving.
6.Serve with a rocket, orange and red onion salad.

 

 

Peppered Mackerel Salad with Asian Dressing

Ingredients
200 g packet Seasmoke Peppered Mackerel, flaked
130 g packet  mesclun salad mix
1 red pepper, sliced
1 Lebanese cucumber, cut into chunks
1 avocado, sliced
2 spring onions, chopped

Dressing:
¼ cup oil
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons rice vinegar
1 teaspoon brown sugar
1 teaspoon sesame oil
1 clove garlic, crushed

Method:

To prepare the dressing, combine all ingredients. Set aside.

Place the mesclun on a serving platter. Top with the flaked peppered mackerel, red pepper, cucumber, avocado and spring onions.

Drizzle with the dressing and serve immediately. 

Serves 4