RECIPESSALMONOMEGA-3RESPONSIBLYSOURCED
Middle Eastern Salmon with Green Tahini Sauce
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CONTENTS
Salmon Tray Bake
Crispy Skin Salmon with Lemongrass Sauce
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How to Cook Salmon
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Salmon, the Natural Superfood
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Festive Herbed Whole Salmon
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Lemon & Herb Crumbed Salmon
How We Care
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TRUSTYOUTASTECAN
Baked Salmon with Garlic, Lemon & Herb Butter
Glazed Salmon with Bok Choy
Crispy Skin Harissa Salmon
2 portions (approx. 300g) of Tassal Tassie Salmon, skin on ½ cup quinoa, rinsed 1 cup water
METHOD1
3 Preheat frying pan or bbq to a medium heat. Cook salmon skin side down for 7 minutes or until skin is golden and crisp. Turn salmon and cook for a further 6 - 7 minutes until cooked through.
4 Serve salmon on a bed of quinoa salad, with yoghurt and harissa and lemon wedges.
¼ cup pistachios, diced 1 tsp harissa paste
CRISPY SKIN HARISSA SALMON
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2 Meanwhile, combine harissa, lemon rind, olive oil, salt and pepper to form a paste. Spread over salmon to coat.
juice of ½ lemon 2 tbsp olive oil ½ cup parsley leaves ½ cup mint leaves
1 tsp lemon rind 1 tbsp olive oil salt and pepper
Place the quinoa and water in a small saucepan and bring to the boil. Reduce heat to low, cover and cook for 10 - 12 minutes or until the liquid is absorbed. Use a fork to fluff quinoa. Allow to cool. Combine lemon juice and olive oil to create a dressing. Toss quinoa, herbs, pistachios and dressing.
yoghurt and extra harissa, to lemonservewedges, to serve
INGREDIENTS
Preheat oven to 220°C (200°C fan forced) with oven tray for 10 minutes. Preheating the tray helps to achieve an easy, crispy, golden crumb without the hassle of pan frying.
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METHOD1
3 Dip salmon into flour, egg wash (shake off excess egg wash) then coat in crumb. Place on baking paper and transfer carefully to preheated tray. Sprinkle top of salmon with any extra crumbs. Spray liberally with olive oil spray and bake for 15 minutes or until salmon is cooked.
5 Serve crumbed salmon on a bed of tomato and basil with a drizzle of pesto. Enjoy with potatoes.
2 tbsp flour
1 tsp prepared pesto
½ punnet cherry tomatoes, ½choppedcupfresh basil leaves
2 portions (approx. 300g) of Tassal Tassie Salmon, skin off
1 tbsp parsley, finely chopped
¼ tsp dried chilli, optional 20g butter, melted
1 tbsp olive oil steamed potatoes, tossed in herbs, to serve Crumb½cup coarse fresh breadcrumbs rind of ½ lemon
1 small egg, whisked with 1 tbsp water olive oil, spray
4 While salmon is baking, combine tomatoes and basil. Mix pesto and olive oil together to create a pesto drizzle.
2 Combine ingredients to create lemon and parsley crumb.
INGREDIENTS
LEMON & HERB CRUMBED SALMON
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3 Remove salmon from bowl and place on oven tray lined with baking paper. Place in oven and cook for 6 minutes, then turn fish over and cook for a further 6 minutes or until the salmon is cooked through.
¼ cup light soy sauce
2 portions (approx. 300g) of Tassal Tassie Salmon, skin off
¼ cup mirin
Preheat oven to 200°C (180°C fan forced).
2 Place salmon in a shallow bowl, add soy and mirin and allow fish to marinate for 10 minutes.
GLAZED SALMON WITH BOK CHOY
INGREDIENTS
1 bunch bok choy, halved, steamed, to serve cooked rice, to serve 1 tsp sesame oil sesame seeds, to garnish
METHOD1
4 Serve with steamed bok choy and rice, drizzle over sesame oil and garnish with sesame seeds.
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1 lemon, sliced
4 In a small bowl, mix oil, eschalots and capers. Spoon over the salmon.
2 eschalots, finely diced
2 tbsp salted capers, rinsed steamed beans and asparagus, to serve dill sprigs, to garnish
SALMON TRAY BAKE
INGREDIENTS
6 Serve with steamed beans and asparagus and garnish with fresh dill.
500g fillet of Tassal Tassie Salmon, skin off sea salt and freshly ground black pepper, to season
METHOD1
2 Cut salmon into 4 evenly sliced servings.
2 tbsp extra virgin olive oil
Preheat oven to 220°C (200°C fan forced).
5 Bake in oven for 10 - 12 minutes until the salmon is cooked through.
3 Place salmon on a baking tray lined with baking paper. Season with salt and pepper and add a slice of lemon to each piece of salmon.
3 Meanwhile, melt butter and garlic in a saucepan over a medium heat.
1 lemon, sliced sprig of rosemary lemon rind, finely grated parsley, finely chopped rocket and pear salad, to serve
500g fillet of Tassal Tassie Salmon, skin off 550g baby potatoes, roughly chopped and boiled for 10 minutes olive oil, for drizzling
5 Serve with crispy potatoes, rocket and pear salad.
INGREDIENTS
2 Place potatoes on a baking paper lined oven tray and drizzle with olive oil. Bake for 30 minutes.
METHOD1
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60g butter
Preheat oven to 220°C (200°C fan forced).
1 clove garlic, crushed
4 Take an ovenproof dish and create a bed of sliced lemon and rosemary. Place salmon on top. Pour garlic butter over salmon and bake for 15 minutes or until salmon is cooked through. Spoon butter from base of pan over salmon. Sprinkle salmon with lemon rind and parsley.
BAKED SALMON WITH GARLIC, LEMON & HERB BUTTER
3 tsp lemongrass, finely chopped
Preheat oven to grill 220°C (200°C fan forced).
CRISPY SKIN SALMON WITH LEMONGRASS SAUCE
1 tbsp fish sauce
½ birds eye red chilli, finely sliced
coarsely cracked black pepper
1 tbsp coriander, finely steamedchoppedriceand blanched baby broccoli, to serve
4 Meanwhile, combine brown sugar, garlic, ginger, fish sauce, lime juice & lemongrass in a small saucepan, bring to the boil, then reduce to low heat and cook for a further minute to infuse flavours and slightly thicken. Add chilli and coriander.
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½ tsp fine sea salt
500g fillet of Tassal Tassie Salmon, skin on
2 tbsp lime juice
1 clove garlic, crushed
5 Serve salmon with sticky lemongrass sauce, steamed rice and baby broccoli.
½ lemon grass stalk, chopped
4 lime leaves
2 tbsp fresh ginger, grated
INGREDIENTS
3 Line dish with baking paper. Place lemongrass & lime leaves into the dish, top with salmon skin side up. Place tray in oven and grill for 15 minutes or until skin is crisp and salmon is cooked through.
Sticky lemongrass sauce
1 tbsp olive oil
METHOD1
¼ cup brown sugar
2 Use paper towel to pat dry salmon skin. Having dry salmon skin and the addition of salt helps to create crispy salmon skin. Using a sharp knife cut slits in skin every 2cm. Place salmon skin side up and drizzle with olive oil. Sprinkle with salt and pepper.
1 tbsp tahini
¼ cup coriander leaves, chopped
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INGREDIENTS
1 tsp sumac
Place coriander, mint, garlic, tahini, yoghurt, honey, salt and lemon juice in a small food processor and blend until green and smooth. Set aside in fridge.
2 Preheat oven to grill 220°C (200°C fan forced). Drizzle salmon all over with olive oil. Place the salmon, skin-side down into a lightly oiled baking tray. Sprinkle salmon with sumac and thyme leaves. Grill for 15 minutes or until cooked through. Allow to rest for 5 minutes.
3 sprigs fresh thyme
1 tbsp honey
2 tbsp lemon juice
MIDDLE EASTERN SALMON WITH GREEN TAHINI SAUCE
1 tbsp olive oil, for drizzling
⅓ cup mint leaves, chopped 1 clove garlic, crushed
500g fillet of Tassal Tassie Salmon, skin on
METHOD1
Green tahini sauce
¼ tsp sea salt
3 Serve with a drizzle of green tahini sauce and top with pomegranate seeds. Enjoy with salad.
⅔ cup natural yoghurt
fresh pomegranate seeds, to simpleserveradish, cucumber, and toasted pita salad, to serve
6 Remove from oven, place on serving platter and pour over sauce and add garnish.
FESTIVE HERBED WHOLE SALMON
Preheat oven to 220°C (200°C fan forced) or use the steam setting.
INGREDIENTS
3 Spread spring onions on perforated steamer tray and lay salmon on top. Stuff cavity with ginger and garlic. Pour over Chinese cooking wine.
125ml shaoshing wine 30g sugar
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70g fermented black beans, Garnishrinsedspring onions, sliced coriander sprigs julienne ginger long red chilli, sliced 20ml sesame oil
METHOD1
2 Wash salmon and pat dry. Make 6 cuts on the angle. Season with salt.
4 Place in the oven (conventional or steam setting) and cook for 30 minutes. Continue to regularly check salmon until fully cooked.
1 whole Tassal salmon (3-4kg), cleaned, scaled, gutted salt to season 100g spring onions 25g fresh ginger, sliced 25g garlic cloves, sliced 125ml Chinese cooking wine
Sauce60ml olive oil 200g shiitake mushrooms, sliced 125ml light soy
5 Make sauce by heating olive oil in pan, add mushrooms and cooked until softened. Mix soy, shaoshing wine and sugar. Add to pan and cook with black beans until reduced and thickened.
Preheat BBQ to medium heat. Rub salt, pepper and oil onto salmon. Place salmon directly onto hot plate or grill and cook for 8-10 minutes, turning occasionally until cooked through.
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CRISPY SKIN SALMON
WHOLE SALMON
Preheat oven to 180°C (160°C fan forced). Place salmon on a lined baking tray. Season salmon with salt, pepper, oil or your favourite herbs. Place into oven and cook salmon for 8-10 mins for single portions (or 20min/kg).
BAKE
BBQ
Pat salmon dry with paper towel. Rub salt, pepper and oil onto salmon skin. Cook skin side down for 6 minutes over medium heat. Turn over salmon and cook for further 6 minutes or until cooked through.
Preheat oven to 220°C (200°C fan forced). Place whole salmon on a lined baking tray. Season with salt, pepper, oil and your favourite herbs and spices. Cook in oven for 40 minutes or until cooked through.
HOW TO COOK SALMON
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188%# of your daily OMEGA-3 intake per 100g 42%* of your daily PROTEIN intake per 100g Maintain healthy hair, nails, teeth, and bone structure, Support the function of a healthy immune and nervous system. Mineral Phosphorus Mineral Magnesium Mineral Potassium Mineral Selenium Muscle mass growth and bone health. Vitamin DVitamin B1, B3, B12 Vitamin E Supporting healthy heart including reducing blood pressure and lowering heart rate. Maintain energy production and supports memory function and concentration. Tassal is Tasmanian for salmon. Our ambition to produce healthy, fresh, Atlantic salmon with a focus on quality and sustainability began more than 35 years ago. Our passionate farmers are committed to providing Australians with healthy and responsibly sourced salmon from the cool waters of Tasmania. TO FIND OUT MORE ABOUT HOW WE CARE FOR OUR ENVIRONMENT, COMMUNITY, OUR PEOPLE AND OUR FISH, SCAN HERE:
SALMON, THE NATURAL SUPERFOOD
Atlantic salmon is one of the best sources of Omega-3 fatty acids providing a wide-range of health benefits for our body and brain. 100g of salmon provides 188% of the recommended daily intake of Omega-3 fatty acids# and 42% of your daily protein requirement*. ‘A little trick when it comes to getting the most Omega-3 from your salmon – eat the skin! You’ll find much of the Omega-3 fatty acids here.’ - Susie Burrell, leading Nutritionist and Tassal Ambassador # Based on the National Heart Foundation of Australia’s recommended adult consumption. * Percentage Daily Intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.
HOW WE CARE
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