1/2 c of orange juice
1/3 c of maple syrup
2 tsp grated ginger
1 clove garlic crushed
Bring syrup to boil and then simmer for 8 mins until thick
brush glaze over salmon and bake at 200 for 10 mins
Salmon pieces
Extra virgin olive oil
seasalt and coarsely ground pepper
2 tbsp oil
2 cloves of garlic sliced finely
1 red chilli chopped finely or 1/2 tsp chilli powder
1tsp ground coriander
1 tsp of ground cumin
1 tin of crushed tomates
2 tbsp tomato paste
sea salt
1/2 cup red wine
splash of Tabasco
2 tsp brown sugar
Heat oven 120 degrees C
Add all Tomato sauce ingredients to a frying pan, simmer for 20 mins or until it is significantly reduced
Smear olive oil and salt over the salmon
Place salmon on top of Baking Paper in a roasting dish
Bake for 25 mins
Handful of macadamia nuts crushed
Zest of a lime
Fresh ginger
Salt & pepper
Crush and mix nuts, lime, and ginger
Lightly salt the skin
Pan fry bottom of salmon lightly in olive oil, add crust to top of salmon
Put in the oven until just cooked, then grill the top, watching to see that it is not overcooked
Serve with roasted baby tomatoes & steamed asparagus
Salmon
350 g fillet of salmon with skin off
2 tbsp miso paste
2 tsp brown sugar
2 tsp sesame oil and soy sauce
1 tbsp vegetable oil
Noodles
100 g soba noodles
1 tbsp vegetable oil
1 leek finely sliced
1 clove garlic, crushed
1 tbsp soy sauce
1 tbsp dashi powder
4 cups water
Salad
1 carrot, julienned
2 spring onions, thinly sliced
1/2 long red chilli, seeded, thinly sliced
small handful coriander leaves
Remove bones from salmon, cut into 5cm pieces
Combine miso, sugar, sesame oil and soy sauce, add salmon and leave for 30 minutes
Cook soba noodles in boiling salted water until tender
Drain well
Heat oil in pan an cook leek and garlic with a pinch of salt until tender
Add soy sauce, dashi powder and water, bring to boil,
Simmer for 5 minutes to all flavours to infuse
Heat oil in a pan on medium heat and saute salmon until golden
Combine carrot, spring onions, chilli and coriander.
Place noodles in individual bowls and pour over the hot broth
Top with salad and small stack of salad
1 tablespoon olive oil
6 zucchini, sliced into rounds
250g punnet cherry tomatoes
¼ cup white wine
¼ cup chopped pitted green olives
1 tablespoon finely chopped rosemary
½ cup finely chopped flat-leafed parsley
grated zest of 1 lemon
4 x 100g-150g salmon fillets
green salad and crusty bread to serve
Preheat the oven to 180°C. Heat the oil in a deep, wide ovenproof frying pan, add the zucchini and fry for a few minutes until golden, then stir in the tomatoes and wine.
Transfer to the oven and bake for 15 minutes.
Meanwhile, combine the olives, rosemary, parsley and lemon zest. Press the olive mix over the flesh side of the salmon fillets.
Place the salmon on top of the tomato mix, topping side up, and bake for a further 6-10 minutes, or until the salmon is cooked to your liking. Serve with a green salad and crusty bread.
1 large fennel bulb & stems finely sliced, reserve fennel tips
1/4 cup mayo
2 tbsp seed mustard
1/3 cup creme fraiche
1 tsp runny honey
1 tbsp capers, roughly chopped
lemon juice to taste
2 shallots sliced
1/4 cup white wine vinegar
1 tsp caster sugar
salt and pepper
Place the shallots in a small bowl
Add the sugar, pour over the vinegars and microwave on high for 1 min
Set aside to cool
Combine all the other ingredients except the fennel until combined
Add the sliced fennel and toss to coat
Place the fillet on a serving platter
Place some of the fennel remoulade on the fillet and the rest in a bowl on the side
Garnish with torn fennel tips and some of the pickled shallots
Serve with crusty bread
Serves 4
1¼ cups brown rice
1 thumb ginger, grated
1 tablespoon sesame oil
¼ cup tamari
1 clove garlic, crushed
½ teaspoon chilli flakes
4 medium salmon fillets, skinned, pin-boned and cubed
3 tablespoons rice bran oil
4 spring onions, sliced
250 grams broccolini, stalks halved lengthways
¼ cup Chinese Shaoxing rice wine
1 cup frozen edamame beans
2 teaspoons chilli oil
2 teaspoons sesame seeds
Cook the brown rice according to the packet instructions, drain well and set aside.
Combine the ginger, sesame oil, tamari, garlic and chilli in a container. Add the salmon and toss to coat. Set aside for 10 minutes to marinate.
Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. Add half the salmon and cook, turning, for 2-3 minutes, until just cooked. Remove and repeat with the remaining salmon, reserving the marinade. Set aside to rest, loosely covered with foil.
Add the remaining oil to the frying pan, then add the spring onions and broccolini and cook for 2 minutes. Add the rice wine, edamame beans, reserved marinade and cook, stirring, for 3-4 minutes, until the liquid has reduced slightly. Add the rice to the pan for 3-4 minutes, until heated through. Spoon the rice and vegetables onto 4 serving plates and top with the salmon. Top with the chilli oil and sesame seeds to serve.
Serves 4
4 salmon fillets, skin on (approx 180 grams each)
sea salt
olive oil for cooking
2 tablespoons butter
2 cloves garlic, crushed
500 grams frozen baby peas
⅓ cup water
2 teaspoons sea salt
2 tablespoons crème fraîche or mascarpone
DRESSING
¼ cup olive oil
2 tablespoons fresh
orange juice
1 tablespoon sherry vinegar
2 teaspoons
whole grain mustard
1 clove garlic, crushed
1 teaspoon sea salt
DRESSING: Place all the ingredients in a jar and shake to emulsify.
PEA PURÉE: Put the butter and garlic in a medium saucepan and let sizzle for a couple of minutes. Add the peas, water and salt, cover and cook until the peas are just tender and bright green.
Tip everything into a blender and add the crème fraîche. Start the blender on low, occasionally scraping down the sides, then increase the speed until the peas are silky-smooth (you can use a hand-held blender). Cover to keep warm.
Season the salmon with salt. Heat a little oil in a large sauté pan and place the salmon flesh side down. Cook for 2-3 minutes each side, or until done to your liking.
TO SERVE: Spoon the pea purée onto plates and top with the salmon. Spoon over some of the dressing then top with the fresh herbs.
2 x 200 gram packs Regal Wood Roasted Salmon
Natural fresh pomegranate seeds for serving
TAHINI SAUCE
½ cup thick plain yoghurt
2 tablespoons tahini
finely grated zest and juice 1 small lemon
1 clove garlic, crushed
1 teaspoon sea salt
PISTACHIO SALSA
⅓ cup pistachios, chopped
⅓ cup packed mint leaves, finely chopped
2 cloves garlic, crushed
finely grated zest and juice 1 lime
¼ teaspoon ground cardamom
2 tablespoons olive oil
½-1 teaspoon honey
1 teaspoon sea salt
TAHINI SAUCE: Whisk all the ingredients in a bowl. Refrigerate for 15 minutes to allow it to thicken, or until required.
PISTACHIO SALSA: Stir all the ingredients together in a bowl.
TO SERVE: Line a platter with small grape or fig leaves. Cut each piece of Wood Roasted Salmon into two portions and place on the platter.
Top with the Tahini Sauce then spoon over the Pistachio Salsa. Scatter over the pomegranate seeds. Serve with lime wedges and a bowl of couscous that’s been tossed with lots of chopped herbs and lemon zest.
Serves 4
4 x 200-gram pieces centre-cut salmon, pin bones removed
1 lime, halved through the stem, thinly sliced
GLAZE
2 tablespoons melted butter
2 tablespoons runny honey
1 tablespoon soy sauce
1 tablespoon wholegrain mustard
finely grated zest 1 large lime
2 cloves garlic, crushed
1 teaspoon sriracha chilli sauce, or more to taste
1 teaspoon sea salt
Preheat the oven to 200°C fan bake.
Place salmon on a well-oiled, lipped baking tray and make 1 cut along the length of each piece but not right through to the skin. Tuck slices of lime in each of the cuts.
GLAZE: Stir all the ingredients together to make a thick glaze.
Spoon evenly over the salmon. Roast for 6 minutes, then turn the oven to grill and cook for a few more minutes until the tops of the salmon pieces are a good golden colour. Serve the salmon hot, warm or chilled.
Serves 4
4 x 200 gram pieces salmon, skinned and pin bones removed
Dijon mustard
CRUST
50 grams pistachios
1/2 cup flat-leaf parsley, roughly chopped
1 tablespoon ground cumin
zest of 1 lemon
2 cloves garlic, crushed
1 cup fresh, white breadcrumbs
1 tablespoon olive oil
SALAD
300 grams asparagus or slim green beans
100 grams snow peas
1 cup edamame beans*
3 medium zucchini
3 spring onions
DRESSING
1/4 cup packed basil
2 cloves garlic, crushed
2-3 tablespoons lemon juice
1/2 cup olive oil
sea salt and freshly ground pepper
CRUST: Place all the ingredients, except the olive oil, in a food processor and pulse to combine. Tip into a bowl. Season and using your fingertips, rub in the olive oil.
Spread the presentation side of each piece of salmon with a little mustard. Spoon the crumb mixture evenly over the top. Cover and refrigerate if preparing it ahead.
Preheat the oven to 200°C. To cook, lay the fish on a lined baking tray and roast for 5-8 minutes or until cooked to your liking.
SALAD: Blanch the asparagus, snow peas and edamame beans separately in boiling salted water. Remove to a bowl of iced water as they are cooked. Drain and dry on kitchen towels.
Slice the zucchini and spring onions thinly on the diagonal. Combine all the salad ingredients in a large bowl.
DRESSING: Blend all the ingredients in a food processor until smooth. Season and add to the vegetables, turning to coat.
TO SERVE: Divide the salad and fish between serving plates and garnish with lemon.
750g new potatoes
2 cos lettuces, cored, washed and leaves torn
1/2 cucumber, thinly sliced
180g hot smoked salmon, torn into chunks
4 softly boiled eggs, halved
1/2 cup egg mayo
1/2 cup Greek yoghurt
2 tsp horseradish
1 tsp finely grated lemon zest
1 clove garlic, crushed
salt and pepper
2 tbsp dill fronds
1 tbsp capers, drained
Mayo
Whiz all ingredients with a stick blender and store in a sealed container up to a week
Salad
Cook the potatoes in boiling salted water until just cooked, drain, cool and halve
Spread half the mayo in the base of a large serving plate
Top with Cos, then layer on potatoes, cucumber, salmon and eggs
To serve
Drizzle over the remaining dressing (thin with tsp of cold water first, if desired)
Top with dill fronds and capers