Barbecued Salmon with Fennel, Orange & Chickpeas

Serve barbecued salmon with rocket, fennel and chickpeas - everyone will be asking for more!

Serves: 4

Time to prep: 15 minutes

Time to cook: 2 minutes

Ingredients

• 2 oranges, peeled
• 1 fennel bulb, trimmed, very thinly sliced
• 1 x 400g can Edgell Salt-Reduced Chickpeas, rinsed, drained
• 1/2 red onion, thinly sliced
• 1/3 cup fresh continental parsley leaves
• 2 tablespoons chopped fresh dill
• 1 large (about 375g) skinless salmon fillet, pin boned
• Olive oil spray
• 50g baby rocket leaves
• Lemon wedges, to serve

Method

• Holding 1 orange over a large bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to the bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with remaining orange.
• Add the fennel, chickpeas, onion, parsley and dill to the bowl. Season with pepper. Toss to combine.
• Preheat a barbecue flat plate or chargrill on high. Cut salmon lengthways into 8 slices. Spray lightly with olive oil spray and season with pepper. Cook on barbecue for 1 minute each side for medium or until cooked to your liking. Flake into bite-sized pieces. Add salmon and rocket to the orange mixture and toss to combine. Divide among serving dishes and serve with lemon wedges.

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Poached Salmon with Grilled Baby Cos

Serves: 6

Time to prep: 30 minutes

Time to cook: 20 minutes

Ingredients

• 2 rye mountain bread wraps
• Olive oil cooking spray
• 1/2 cup dry white wine
• 1/2 teaspoon black peppercorns
• 1 small lemon, sliced
• 4 (200g each) salmon fillets, skin on
• 2 cups (300g) fresh broad beans (see Notes)
• 1 avocado, sliced
• 250g baby roma tomatoes, halved
• 2 tablespoons fresh dill leaves
• 2 cos lettuce hearts, halved lengthways

Vinaigrette dressing

• 2 teaspoons wholegrain mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil

Method

• Preheat oven to 200C/180C fan-forced. Lightly grease a baking tray. Cut bread into 12 long, thin triangles. Spray with oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp. Transfer to a wire rack to cool.
• Meanwhile, place wine, peppercorns, lemon slices and 1 litre cold water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until cooked to your liking. Using a spatula, remove salmon from liquid. Remove and discard skin. Flake into large pieces.
• Bring a saucepan of water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel. Peel beans and discard skins.
• Make Vinaigrette dressing Whisk mustard, vinegar and oil together in a bowl. Season with salt and pepper.
• Place avocado, tomato, dill, flaked salmon, broad beans and vinaigrette in a bowl. Gently toss to combine. Heat a chargrill pan over medium-high heat. Chargrill cut sides of lettuce for 1 to 2 minutes or until charred. Transfer to a serving plate. Top with salmon mixture. Serve with crisps.

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Pistachio-crusted Salmon Recipe

With a few simple ingredients and easy to follow steps, you can’t go wrong cooking this delicious pistachio crusted salmon.

Serves: 8

Time to prep: 15 minutes

Time to cook: 15 minutes

Ingredients

• 2 x 85g packets pistachios, finely chopped
• 1/2 bunch dill, chopped
• 1 lemon, finely grated and zest
• 8 small salmon fillets (about 180g each)
• Olive oil spray

Method

• Preheat oven to 190C or 170C fan-forced and line a large baking tray with non-stick baking paper. Combine pistachios, dill and lemon zest in a bowl.
• Press top side of each salmon fillet into the pistachio mixture to coat evenly. Sprinkle any leftover mixture on fillets. Spray with oil.
• Bake salmon for 5 minutes, then cover loosely with foil and cook a further 5 minutes. Uncover and stand for 5 mins before serving.
• Serve with a light salad and some lemon wedges.

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Miso broth with sesame salmon & udon noodles Recipe

Photography by Brett Stevens

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Serves: 4

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 1.5L (6 cups) water
• 1 tablespoon salt-reduced chicken stock powder
• 100g (1/3 cup) white miso paste
• 2 x 200g pkts shelf-fresh udon noodles
• 3 shallots, trimmed, cut into 4cm pieces
• 1 bunch baby choy sum, trimmed, cut into 5cm pieces
• Olive oil spray
• 2 (about 210g each) salmon fillets, skin removed
• 1 tablespoon sesame seeds
• Soy sauce, to serve
• Shallot, extra, thinly sliced, to serve

Method

• Place water and stock powder in a large saucepan over high heat. Bring to boil. Add miso paste and stir until the miso dissolves. Reduce heat to medium-low and hold at a gentle simmer.
• Add the noodles and cook for 1-2 minutes or until just soft. Add the shallot and choy sum and cook for 1 minute or until the choy sum just wilts.
• Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 2-3 minutes each side for medium or until the fish flakes easily when tested with a fork. Sprinkle with the sesame seeds.
• Flake the salmon into large pieces. Divide the broth and noodles among serving bowls. Drizzle with soy sauce and top with extra shallot.

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Smoked salmon bagels with herbed scrambled eggs Recipe

Photography by Andrew Young

Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil.

Serves: 6

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 12 eggs
• 250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
• 20g butter
• 2 tablespoons finely chopped chives
• 2 tablespoons finely chopped flat-leaf parsley
• 6 poppy-seed bagels, split
• 12 smoked salmon slices
• Dill sprigs, to serve

Method

• Use a fork or balloon whisk to gently whisk the eggs and PHILLY together in a large bowl. Season with salt and pepper.
• Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
• Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
• Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.

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Salmon Nicoise Salad

Salmon fillets replace the usual canned tuna in this filling and tasty Mediterranean salad.

Servings: 4

Time to prep: 25 minutes

Time to cook: 20 minutes

Ingredients

• 12 (about 650g) baby coliban (chat) potatoes, unpeeled
• 300g green beans, topped
• 4 eggs
• 1 x 280g pkt Tassal Twice-a-week Atlantic Salmon Fillets
• 60ml (1/4 cup) extra virgin olive oil
• 50ml fresh lemon juice
• 2 tsp Dijon mustard
• 1 x 120g pkt baby mesclun
• 2 ripe tomatoes, coarsely chopped
• 1/3 cup fresh dill sprigs
• 65g (1/3 cup) kalamata olives

Method

• Cook the potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Use a slotted spoon to transfer to a clean work surface. Halve.
• Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
• Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain. Cool under cold running water. Peel and halve.
• Cook the salmon in the microwave following packet directions. Flake into large pieces.
• Whisk together the oil, lemon juice and mustard in a jug. Season with salt and pepper.
• Divide the potato, beans, egg, salmon, baby mesclun, tomato, dill and olives evenly among serving bowls. Drizzle over the dressing to serve.

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