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    Recipes — green salad

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    Pork Chops with Fennel, Orange, and Olive Salad

    Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. It's also a great side dish for seared fish.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    4 (6-ounce) bone-in center-cut pork chops
        •    3/4 tsp kosher salt, divided
        •    1/2 tsp freshly ground black pepper, divided
        •    2 tbsps extra-virgin olive oil, divided
        •    2 navel oranges
        •    2 tsps honey
        •    2 tsps white wine vinegar
        •    2 cups thinly sliced fennel bulb (about 1 large)
        •    1/4 cup fennel fronds
        •    1/3 cup sliced pitted kalamata olives


    1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
    2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl. Add pork; cook 3 minutes on each side or until done. Let stand 5 minutes.
    3. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 1/2 tablespoons olive oil, honey, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to bowl. Add ­fennel, fronds, and olives; toss gently to combine. Serve pork with salad.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-chops-fennel-orange-olive-salad

    Vietnamese-Style Pork Skewers with a Crunchy Salad

    Pork is marinated with lemongrass, fish sauce and citrus then grilled on skewers. Served with a light and crunchy salad including cucumber and cilantro.

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


    For Pork Marinade:

        •    1 stalks lemongrass
        •    1 Tbsp onion
        •    1 clove garlic
        •    1 tsp black pepper
        •    2 Tbsp fish sauce
        •    1 tsp brown sugar
        •    1 tsp sriracha (or other hot sauce)
        •    500 g pork butt or shoulder

    For Salad:

        •    ½ cucumber
        •    1 large carrot
        •    1 scallion
        •    ¼ cup cilantro leaves
    2 serving of rice vermicelli (approximately 125g)

    For Dipping Sauce:

        •    ½ cup fish sauce
        •    1 lime, juiced
        •    2 Tbsp brown sugar
        •    3 Tbsp rice vinegar
    1 small fresh red chili, de-seeded and finely chopped
        •    1 Tbsp grated carrot
        •    ¾ cup water


    For Pork Marinade:

    1. To make the marinade, trim the ends off your lemon grass stalk and remove the hard outer most leaves. Roughly chop and add to a mini food processor bowl (or mortar and pestle) along with the onion, garlic, pepper, fish sauce, brown sugar, sriracha and a tablespoon of water.

    2. Pulse the mixture together, scraping down the bowl as necessary until all the ingredients form a rough paste.

    3. Cut the pork into roughly 1” cubes.

    4. Combine the pork and the marinade and refrigerate for 4- 24 hours.

    For Salad:

    1. For the salad, you want the cucumber and carrots to be in thin long strips. The easiest way to do this is with a vegetable peeler or mandolin. Once you have thin slices, cut them lengthwise so nothing is wider than approximately 1 cm.

    2. Add to a medium bowl along with the cilantro leaves.

    3. Trim the ends off the scallion and cut into 4” long pieces. Cut each piece lengthwise into a strip as thin as you can and add to the salad.

    For Dipping Sauce: Combine all ingredients for the dipping sauce in a small bowl and taste. If it is too strong add 1-2 tablespoons more water as fish sauces vary and the sauce should be pungent but mild.

    For Assembly:

    1. Heat your barbecue to high heat and lightly oil the grate.

    2. Remove the pork from the marinade and put on skewers.

    3. Cook the vermicelli according to the package directions. Once cooked rinse under cold water to cool. Drain the noodles. Toss the noodles with the other salad ingredients along with 3-4 tablespoons of the dipping sauce or enough that the noodles are well coated.

    4. Grill pork skewers over medium-high direct heat until crispy and lightly charred on all sides and cooked through, about 8-10 minutes.

    5. Serve skewers hot on top of the Vietnamese salad with extra dipping sauce on the side.

    This great family recipe is thanks to Food-Network Recipes at https://www.foodnetwork.ca/recipe/vietnamese-style-pork-skewers-with-a-crunchy-salad/12099/

    Huon Smoked Salmon Breakfast Salad

    Salad for breakfast? Yes please! Protein from the Huon Salmon and the eggs will keep you going til lunch.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    2 100g Huon Cold Smoked Salmon
        •    2 cups Mushrooms, sliced
        •    4 Eggs boiled for seven minutes and peeled
        •    2 Cups Mixed lettuce leaves
        •    1/2 Punnet Cherry tomatoes, halved (we used yellow ones)
        •    2 Avocadoes, peeled and sliced
        •    4 Breakfast radishes, thinly sliced
        •    2 Tbsp Olive oil


    1. Heat a frypan over medium heat and cook the mushrooms in a little olive oil or butter until golden.
    2. Meanwhile, arrange the salad leaves over four plates, then scatter the cherry tomatoes and sliced breakfast radishes over the leaves.
    3. Arrange avocado and halved eggs then the warm mushrooms and top with generous pile of Huon Smoked Salmon.
    4. Finish with a sprinkle of olive oil on each plate and season with salt and lots of black pepper.

    This great family recipe is thanks to Huon-Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-smoked-salmon-breakfast-salad/

      Spicy Honey Huon Salmon with Sweet Corn + Avocado Salad

      The title says it all, a lip smacking crunchy corn salad with sweet and spicy Huon Salmon.

      Prep Time

          •    Prep time: 15 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 4


          •   4 x 140g Huon salmon portions, skin on
          •   3 Tbsp Honey
          •   1/2 tsp Sriracha chilli sauce
          •   1 Lime (the juice of)
          •   1 tsp Light brown sugar
          •   3 Corn Cobbs (large)
          •   2 Avocado's (large)
          •   1 Cup Cherry Tomatoes
          •   1/2 Cup Coriander Leaves


      1. In a small bowl, whisk together the honey, sriracha sauce, lime juice and brown sugar. Set aside.
      2. Preheat a char-grill pan over high heat. Cook the corncobs for 8 minutes, turning, or until charred and just cooked.
      3. Remove from heat and cut the kernels off the cob and combine them in a bowl with the avocado, tomatoes, coriander. Season to taste with salt & pepper, add 1 tbs of olive oil. Set aside while you cook the salmon.
      4. Heat a non-stick frypan with 1 tbs of olive oil over medium-high heat. Season the salmon portions and place skin side down in the pan. Cook for 3 minutes then turn the salmon over and pour a little sauce over each piece and cook for another 3-4 minutes.
      5. Serve the Huon Salmon with the corn and avocado salad and spoon over any remaining sauce. Serve with a wedge of fresh lime.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/spicy-honey-huon-salmon-sweet-corn-avocado-salad/

      Massimo’s Sicilian Salad with Huon Wood Roasted Salmon

      We’ve teamed up with friend of Huon Salmon Chef Massimo Mele to deliver a salad that screams summer! One bite of Massimo’s Sicilian Huon Salmon Salad and you’ll feel as if you’re standing on the shores of the Mediterranean. Pick up Huon Wood Roasted Salmon from the deli section of your local Hill Street store and assemble this fresh and sweet Italian masterpiece!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 4


          •   250g Wood Roasted Huon Salmon (flaked)
          •   1 Red Capsicum Diced
          •   225g Brown Rice
          •   1 Zucchini (diced)
          •   1 Fennel Bulb, green tops reserved, diced
          •   15 Cherry Tomatoes
          •   2 Garlic Cloves (crushed)
          •   120ml Extra Virgin Olive Oil
          •   25g Shelled Raw Pistachios
          •   150g Pitted Olives, chopped
          •   50g Grated Parmesan
          •   Handful Chopped Mint
          •   Handful Chopped Basil
          •   1 Lemon (juice only)
          •   Sea Salt (pinch)
          •   Pepper (pinch)


      1. Place water in a large pot and bring to boil. Add rice, bring back to boil and simmer until cooked 40-50 min.
      2. Meanwhile pre-heat the oven to 200 deg. Place zucchini, capsicum, fennel, tomato, garlic and 60ml extra virgin olive oil on a baking tray. Sprinkle with salt and pepper and mix well with your hands. Roast in the oven for 25 minutes, until soft and crispy. Every now and again give it a stir.
      3. Once rice is cooked strain and place in a bowl. Add lemon juice and 60 ml extra virgin olive oil. Add the roasted vegetables, basil, mint, olives, pistachio nuts, salmon and mix well. Top with grated Parmesan and serve.
        The salad lasts in the fridge up to 3 days.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/sicilian-salad/