Recipes

GET IT GET IT I RECIPESI RECIPES Seafood

delight!

Mid spring in queensland means hot weather and pool-side barbecues. These delicious salmon recipes are the perfect accompaniment to any family get together.

Pistachio dukkah salmon

COOKS IN 35 MINS | EASY | SERVES 4

Ingredients

2 x 300g packs Tassal Fresh Tassie Salmon (4 portions), skin off 1 bunch asparagus 1 avocado, peeled and sliced 2 tablespoons pomegranate seeds Lemon juice and olive oil, to dress Dukkah: 1/4 cup sesame seeds 1/2 cup pistachio kernels, finely chopped 2 teaspoons coriander seeds, crushed 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sea salt

METHOD

To make your dukkah, place the sesame seeds in a non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden brown. Add pistachios, coriander, cumin, and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool. This makes more than you require for this recipe. Store the remainder in an airtight container. Great on top of salads or vegetables! Preheat oven to 200°C fan forced. Brush salmon with olive oil on both sides. Place onto a baking paper lined oven tray. Spoon pistachio dukkah onto the top of each portion of salmon. Bake for 14 minutes or until cooked to liking. Meanwhile, blanch asparagus in boiling water for 1 minute, drain then refresh in cold water. For the salad, combine asparagus, avocado, pomegranates and arrange on a platter. Drizzle with a little lemon juice and oil. Lay cooked salmon on top of salad.

Hot smoked salmon

with herbed couscous salad

COOKS IN 15 MINS | EASY | SERVES 4

Ingredients

350g Tassal hot smoked salmon, flaked 1 cup instant couscous 1 teaspoon butter 1 cup boiling water 120g Greek style yoghurt 1 tablespoon harissa 1 lemon, zest grated and juiced 1 lime, zest grated and juiced 2 red capsicum, diced finely 2 Lebanese cucumber, diced finely 1 punnet baby Roma tomatoes, quartered 1 bunch flat leaf parsley, leaves picked 1 bunch coriander, leaves picked 2 tablespoons extra virgin olive oil

METHOD

Put the couscous into a bowl with butter; season generously with sea salt and freshly ground black pepper. Pour over boiling water and cover bowl with cling film. Set aside for 10 minutes. In a small bowl combine yoghurt and harissa. Put diced capsicum, cucumber, quartered tomatoes, citrus zest, and herbs into a large bowl. Add olive oil, lemon and lime juice and toss to coat. Remove cling film from couscous bowl and using a fork, break up the couscous until there are no lumps. Add the couscous to the other salad ingredients and gently fold through. Transfer to a serving platter and top with the flaked salmon; spoon over the yoghurt dressing.

Crispy salmon

with cherry tomatoes and basil

COOKS IN 30 MINS | EASY | SERVES 2

Ingredients

1 x 300g pack Tassal fresh Tassie salmon (2 portions), skin on 6 baby new potatoes, cut in half 1/2 tablespoon olive oil Sea salt, for seasoning 1/2 punnet mixed cherry tomatoes 1 tablespoon balsamic vinegar or red wine vinegar 1/2 cup fresh basil leaves Butter, to serve Fresh mint, to serve Mixed lettuce, to serve

METHOD

Cook potatoes in boiling water until tender. Brush both sides of salmon with oil and season skin side with salt. Preheat a non-stick pan or BBQ to a medium heat. Cook skin side down for 7 minutes and then turn and cook for a further 7 minutes on the other side or until cooked to your liking. Remove salmon from pan and keep warm. Add cherry tomatoes to hot pan and toss until to slightly charred. Add vinegar to pan and toss to deglaze. Add salmon back to pan and coat with pan juices. Toss cooked potatoes with a little butter and mint. Serve salmon topped with cherry tomatoes and garnish with basil. Enjoy with salad.

Grazing platter

COOKS IN 15 MINS | EASY | SERVES 6-8

Ingredients

150g Tassal Hot Smoked Tassie Salmon, natural 150g Tassal Hot Smoked Tassie Salmon, peppercorn 150g Tassal Smoked Tassie Salmon 2 figs, halved 1 punnet of strawberries 1 punnet of raspberries 150g cheddar cheese 150g blue cheese 50g quince paste Bunch of green and purple grapes 150g Sicilian olives 150g walnuts 1 kiwi fruit, sliced 3 passionfruit, halved Crackers of your choice

METHOD

Take the salmon out of the packets and arrange on a medium sized cheese board or plate. Arrange fruit, nuts, cheese, olives, paste and crackers on the board around the salmon, serve with cheese knives and enjoy!