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    Recipes — Salmon

    Kung Pao Huon Salmon

    This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 x 140g Fresh Huon Tasmania Salmon portions, diced
        •   1 Cup Kung Pao Sauce
        •   2 tbsp Rice Bran Oil
        •   1 Cup Roasted peanuts
        •   1 Spring onion, sliced
        •   1/2 Bunch coriander, picked


    1. Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
    2. Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
    3. Add peanuts, sliced spring onion and the chopped roots of the coriander.
    4. Remove from the heat and fold through half of the coriander leaves
    5. Serve with remaining coriander leaves

    This great family recipe is thanks to Yummly at https://www.huonaqua.com.au/recipes/kung-pao-huon-salmon/

      Huon Salmon Schnitzel

      The famous schnitzel gets a Huon Tasmanian Salmon makeover as we takeover the dish. This dish is a quick and easy one to prepare and could also be made ahead of time and kept in the fridge to be brought out later for the BBQ. Our Huon Tasmanian Salmon portions can be cut again in half to create thinner portions that will cook perfectly or ask your fishmonger for the tail cut. Enjoy!

      Prep Time

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


          •    4 x 140g Huon Salmon portions, butterflied
          •    2 Cups Panko or bread crumbs
          •    1 Spring onion, finely sliced
          •    1 Cauliflower
          •    1 Head of garlic, roasted
          •    1 Cup Cream cheese
          •    1 Cup Rice Bran Oil


      1. Preheat oven to 200 degrees.
      2. Brush each piece of salmon with rice bran oil, press into panko crumbs with sliced spring onions.
      3. Place each piece of crumbed salmon onto a baking tray and bake for 5-6 minutes or until golden.
      4. Finely slice cauliflower and steam until soft. Add roasted garlic and cream cheese then blend until smooth. Season to taste.
      5. Serve with the warm cauliflower puree, lemon wedges and your favourite salad.

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

        Huon Smoked Salmon Frittata

        So quick and easy this will be a recipe you’ll soon know by heart!
        A perfect weekend breakfast option when you’ve got a little more time or the perfect frittata to make and enjoy cold or heated up later for lunch!

        Prep Time

            •    Prep time: 5 minutes
            •    Cook time: 30 minutes
            •    Yield: Serves 4


            •    2 150g Huon Wood Roasted salmon
            •    1 Cup thinly sliced sweet potato
            •    2 Cups baby spinach
            •    1/2 Cup sliced red or yellow capsicum
            •    1/2 Cup cream
            •    6 Large free range eggs


        1. Pre heat oven to 180 degrees C
        2. Combine eggs, cream, sliced capsicum, baby spinach and thinly sliced sweet potato in a large bowl and season with salt and pepper
        3. Heat a large non-stick fry pan with rice bran oil
        4. Carefully pour the egg mixture into the fry pan and top with flaked pieces of Huon Hot Smoked Salmon
        5. Bake for 20 minutes or until frittata is firm and golden brown.

        This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-wood-roasted-salmon-frittata/

          Huon Salmon with Texas Slaw

          An old time classic, this fresh take on slaw will have the whole family asking for seconds! A great mid-week meal for the whole family and who doesn’t love a bit of bbq sauce!

          Prep Time

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


              •    4 140g Fresh Huon Salmon Portions
              •    1 Cup savoy cabbage, thinly sliced
              •    1/2 Cup carrot, shredded
              •    1 Cup spring onion, thinly sliced
              •    1 Cup ranch dressing
              •    1 tbsp BBQ sauce


          1. Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
          2. Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
          3. Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
          4. Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
          5. Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges

          This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-texas-slaw/

          Salmon Cakes (Salmon Patties)

          These salmon cakes are crisp on the outside with flavorful bites of flaked salmon and they always disappear fast! Make sure to serve with our homemade tartar sauce.

          Prep Time

              •    Prep time: 20 minutes
              •    Cook time: 25 minutes
              •    Skill Level: Easy
              •    Yield: 13 to 14 salmon cakes
              •    Author: Natasha of www.NatashasKitchen.com


          • 1 lb fresh salmon filet
          • Garlic Salt - I use Lawry's brand
          • Black Pepper
          • Olive Oil
          • 1 medium onion 1 cup finely diced
          • 1/2 red bell pepper diced
          • 3 Tbsp unsalted butter divided
          • 1 cup Panko bread crumbs Japanese Style crumbs
          • 2 large eggs lightly beaten
          • 3 Tbsp mayo
          • 1 tsp Worcestershire sauce
          • 1/4 cup minced fresh parsley


          1. Preheat Oven to 425˚F. Line a rimmed baking sheet with parchment or a silpat. Place salmon skin-side down, brush with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min or just until cooked through (my thinner cut salmon was closer to 10 min). Remove from oven, cover with foil and rest ten minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temp.

          2. Heat a medium skillet over medium heat. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Saute until softened and golden (7-9 minutes) then remove from heat.

          3. In a large mixing bowl, combine cooled flaked salmon, sautéed onion and pepper, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayo, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup fresh parsley. Stir to combine then form into 13-14 patties. It's easy to portion patties using a flat ice cream scoop then pressing them into 1/3 to 1/2" thick patties.

          4. Heat 1 Tbsp oil and 1 Tbsp butter in a large pan over medium heat and once butter is done sizzling, add half of the salmon cakes and sauté 3 1/2 to 4 min per side or until golden brown and cooked through. If salmon cakes brown too quickly, reduce heat. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.

          This great family recipe is thanks to Nataha's Kitchen one of my fav cooking sites at https://natashaskitchen.com/2017/01/13/salmon-cakes-recipe/