Tassal Salmon Recipe Book

SALMO N RECIPE S OMEGA -3 RESPO S O U R C N S I B LY ED

TASTE YOU CAN TRUST

CONTENTS Crispy Skin Harissa Salmon

05

Lemon & Herb Crumbed Salmon

07

Glazed Salmon with Bok Choy

09

Salmon Tray Bake

11

Baked Salmon with Garlic, Lemon & Herb Butter

13

Crispy Skin Salmon with Lemongrass Sauce

15

Middle Eastern Salmon with Green Tahini Sauce

17

Festive Herbed Whole Salmon

19

How to Cook Salmon 21 Salmon, the Natural Superfood 22 How We Care 23

CRISPY SKIN HARISSA SALMON INGREDIENTS 2 portions (approx. 300g) of Tassal Tassie Salmon, skin on

¼ cup pistachios, diced

½ cup quinoa, rinsed

1 tsp lemon rind

1 cup water juice of ½ lemon 2 tbsp olive oil

1 tsp harissa paste 1 tbsp olive oil salt and pepper

½ cup parsley leaves

yoghurt and extra harissa, to serve

½ cup mint leaves

lemon wedges, to serve

METHOD 1 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.

2 Meanwhile, combine harissa, lemon rind, olive oil, salt and pepper to form a paste. Spread over salmon to coat.

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.

05

LEMON & HERB CRUMBED SALMON INGREDIENTS

2 portions (approx. 300g) of Tassal Tassie Salmon, skin off 2 tbsp flour 1 small egg, whisked with 1 tbsp water

1 tbsp olive oil steamed potatoes, tossed in herbs, to serve Crumb ½ cup coarse fresh breadcrumbs

olive oil, spray

rind of ½ lemon

½ punnet cherry tomatoes, chopped

1 tbsp parsley, finely chopped

½ cup fresh basil leaves 1 tsp prepared pesto

¼ tsp dried chilli, optional 20g butter, melted

METHOD 1 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.

2 Combine ingredients to create lemon and parsley crumb.

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.

4 While salmon is baking, combine tomatoes and basil. Mix pesto and olive oil together to create a pesto drizzle.

5

Serve crumbed salmon on a bed of tomato and basil with a drizzle of pesto. Enjoy with potatoes.

07

GLAZED SALMON WITH BOK CHOY INGREDIENTS 2 portions (approx. 300g) of Tassal Tassie Salmon, skin off ¼ cup light soy sauce ¼ cup mirin 1 bunch bok choy, halved, steamed, to serve cooked rice, to serve 1 tsp sesame oil sesame seeds, to garnish

METHOD 1 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.

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.

4 Serve with steamed bok choy and rice, drizzle over sesame oil and garnish with sesame seeds.

09

SALMON TRAY BAKE INGREDIENTS 500g fillet of Tassal Tassie Salmon, skin off sea salt and freshly ground black pepper, to season 1 lemon, sliced 2 tbsp extra virgin olive oil 2 eschalots, finely diced 2 tbsp salted capers, rinsed steamed beans and asparagus, to serve dill sprigs, to garnish

METHOD 1 Preheat oven to 220°C (200°C fan forced).

2 Cut salmon into 4 evenly sliced servings.

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.

4 In a small bowl, mix oil, eschalots and capers. Spoon over the salmon.

5 Bake in oven for 10 - 12 minutes until the salmon is cooked through.

6

Serve with steamed beans and asparagus and garnish with fresh dill.

11

BAKED SALMON WITH GARLIC, LEMON & HERB BUTTER INGREDIENTS 500g fillet of Tassal Tassie Salmon, skin off 550g baby potatoes, roughly chopped and boiled for 10 minutes olive oil, for drizzling 60g butter 1 clove garlic, crushed 1 lemon, sliced sprig of rosemary lemon rind, finely grated parsley, finely chopped rocket and pear salad, to serve

METHOD 1 Preheat oven to 220°C (200°C fan forced).

2 Place potatoes on a baking paper lined oven tray and drizzle with olive oil. Bake for 30 minutes.

3 Meanwhile, melt butter and garlic in a saucepan over a medium heat.

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.

5 Serve with crispy potatoes, rocket and pear salad.

13

CRISPY SKIN SALMON WITH LEMONGRASS SAUCE INGREDIENTS 500g fillet of Tassal Tassie Salmon, skin on 1 tbsp olive oil ½ tsp fine sea salt coarsely cracked black pepper ½ lemon grass stalk, chopped 4 lime leaves Sticky lemongrass sauce ¼ cup brown sugar 1 clove garlic, crushed

2 tbsp fresh ginger, grated 1 tbsp fish sauce 2 tbsp lime juice 3 tsp lemongrass, finely chopped ½ birds eye red chilli, finely sliced 1 tbsp coriander, finely chopped steamed rice and blanched baby broccoli, to serve

METHOD Preheat oven to grill 220°C (200°C fan forced).

1 Use paper towel to pat dry salmon skin. Having dry salmon skin and the addition 2 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.

Line dish with baking paper. Place lemongrass & lime leaves into the dish, top with 3 salmon skin side up. Place tray in oven and grill for 15 minutes or until skin is crisp and salmon is cooked through.

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.

Serve salmon with sticky lemongrass sauce, steamed rice and baby broccoli.

5 15

MIDDLE EASTERN SALMON WITH GREEN TAHINI SAUCE INGREDIENTS 500g fillet of Tassal Tassie Salmon, skin on 1 tbsp olive oil, for drizzling 1 tsp sumac 3 sprigs fresh thyme Green tahini sauce ¼ cup coriander leaves, chopped ⅓ cup mint leaves, chopped 1 clove garlic, crushed

1 tbsp tahini ⅔ cup natural yoghurt 1 tbsp honey ¼ tsp sea salt 2 tbsp lemon juice fresh pomegranate seeds, to serve simple radish, cucumber, and toasted pita salad, to serve

METHOD 1 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 Serve with a drizzle of green tahini sauce and top with pomegranate seeds. Enjoy with salad.

17

FESTIVE HERBED WHOLE SALMON INGREDIENTS 1 whole Tassal salmon (3-4kg), cleaned, scaled, gutted

125ml shaoshing wine

salt to season

70g fermented black beans, rinsed

100g spring onions 25g fresh ginger, sliced 25g garlic cloves, sliced 125ml Chinese cooking wine Sauce

30g sugar

Garnish spring onions, sliced coriander sprigs julienne ginger

60ml olive oil

long red chilli, sliced

200g shiitake mushrooms, sliced

20ml sesame oil

125ml light soy

METHOD 1 Preheat oven to 220°C (200°C fan forced) or use the steam setting.

2 Wash salmon and pat dry. Make 6 cuts on the angle. Season with salt.

3 Spread spring onions on perforated steamer tray and lay salmon on top.

Stuff cavity with ginger and garlic. Pour over Chinese cooking wine.

4 Place in the oven (conventional or steam setting) and cook for 30 minutes. Continue to regularly check salmon until fully cooked.

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.

6 Remove from oven, place on serving platter and pour over sauce and add garnish.

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HOW TO COOK SALMON CRISPY SKIN SALMON 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.

BAKE 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).

BBQ 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.

WHOLE SALMON 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.

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SALMON, THE NATURAL SUPERFOOD

HOW WE CARE

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.

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.

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.’

Our passionate farmers are committed to providing Australians with healthy and responsibly sourced salmon from the cool waters of Tasmania.

- Susie Burrell, leading Nutritionist and Tassal Ambassador

42%* of your daily PROTEIN intake per 100g

Vitamin B1, B3, B12

Vitamin D

Vitamin E

Muscle mass growth and bone health.

Maintain energy production and supports memory function and concentration.

188%# of your daily OMEGA-3 intake per 100g Supporting healthy heart including reducing blood pressure and lowering heart rate.

Mineral Phosphorus

Mineral Magnesium

Mineral Potassium

Mineral Selenium

Maintain healthy hair, nails, teeth, and bone structure, Support the function of a healthy immune and nervous system.

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. #

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TO FIND OUT MORE ABOUT HOW WE CARE FOR OUR ENVIRONMENT, COMMUNITY, OUR PEOPLE AND OUR FISH, SCAN HERE:

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