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    Recipes — Salmon

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    Crispy Skin Huon Salmon with Green Herb Dressing

    This is an easy mid-week staple dish.
    A simple technique, starting off with a cold fry pan to create the most delicious crispy salmon skin, which let’s face it, is the best bit! Serve with a fresh herb dressing!

    Prep Time

        •    Prep time: 5 minutes
    
    •    Cook time: 20 minutes
    
    •    Yield: Serves 4

    Ingredients

        •   4 Fresh Huon Salmon portions (Skin on)
        •   1 Small clove of garlic (Roughly chopped)
        •   1 Cup Fresh green herbs such as parsley, basil, coriander or dill
        •   1 tsp Chopped chilli (or capers if you don't like it spicy!)
        •   2 tbsp Fresh lemon juice
        •   1/4 Cup Olive oil + 1 tbsp extra

    Method

    1. Place the garlic on a clean chopping board, and using the edge of a sharp knife, mash the garlic with a pinch of salt into a course paste.
    2. In a medium bowl, stir the chopped herbs, lemon juice and ¼ cup of the olive oil. Add the garlic and chili and season to taste with salt and pepper.
    3. Splash remaining tablespoon of olive oil in a large heavy based, nonstick, frypan and swirl around to coat. Season Huon Salmon portions with salt all over then place the salmon, skin side down in the cold fry pan.
    4. Place the frypan over medium heat, don’t move the salmon around, but after 4 minutes, gently press the portion flat so the skin has good contact with the frying pan.
    5. Continue to cook the salmon until the skin is super crisp and the flesh is almost opaque. About 10 minutes depending on the thickness of your portion. Turn the salmon over and cook for a further minute.
    6. Spoon herb sauce onto a plate and carefully place salmon, skin side up, on top and serve with your favourite sides.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/crispy-skin-huon-salmon-green-herb-dressing/

    Huon Salmon with crispy smashed potatoes

    Our take on a roast dinner without the fuss using Huon Salmon, a meal on the table in 30 minutes.

    Prep Time

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

    Ingredients

        •   4 x 180g Huon Salmon portions
        •   500g baby potatoes, scrubbed
        •   500g Green beans, stalks removed
        •   1/2 bunch chives, finely chopped
        •   4 tbsp crème fraiche, to serve

    Method

    1. Preheat oven to 220C
    2. Place the potatoes in a large saucepan, cover with cold water and bring to a boil. Boil for 10 minutes or until just tender. Drain potatoes well and tumble onto a baking tray. Using the back of a wooden spoon, gently press on each potato until they skin bursts but they still hold their shape. Season with salt and pepper, sprinkle some olive oil over the spuds and roast in the oven for 10 minutes.
    3. Carefully remove the tray from the oven and push the potatoes to one side, place the salmon portions skin side up, seasoned well with salt and pepper, on the tray, then scatter the green beans over the top. Return the salmon to the oven and roast for a further 8 minutes or until salmon is cooked to your liking and the potatoes are golden.
    4. To serve, place a portion of Huon Salmon on four plates, add the vegetables and top with a spoon of crème fraiche sprinkled with chopped chives.



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

    Hot Smoked Huon Salmon and Mushroom Slice

    Low on effort and big on taste, this easy Hot Smoked Huon Salmon Slice is sure to become a firm favourite.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •   150g Hot Smoked Huon Salmon
        •   5 Sheets of filo pastry
        •   50g Butter (melted)
        •   5 Sheets of filo pastry
        •   100g Shitake Mushrooms (Approx. 5 small mushrooms)
        •   1 Cup Creme Fraiche
        •   1/2 Small Onion - very thinly sliced into rings
        •   1/2 Cup Parsley leaves

    Method

    1. Preheat oven to 180C
    2. Brush one sheet of filo with melted butter and place on the base of the cake tin, scrunching the edges to fit. Repeat with remaining sheets.
    3. In a small bowl, mix the mushrooms and onion slices with salt, pepper and 1 tsp olive oil.
    4. Spoon the crème fraiche onto the base of the slice, then top with mushroom mix.
    5. Bake in the oven for 20 minutes until the pastry is golden. Flake the Huon Hot Smoked Salmon and arrange on top, then scatted the parsley. Allow to sit for 5 minutes before serving, with a salad of mixed leaves and your favourite dressing.



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

    Hot Smoked Huon Salmon Rolls

    Forget the traditional hot dog, Huon Wood Roasted Salmon makes this fast footy food at its finest.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   2 x 150g Huon Wood Roasted Salmon
        •   1 celery stalk, finely chopped
        •   1 Cup Mayonnaise
        •   2 Tbsp lemon juice
        •   1 tbsp Chopped fresh chives
        •   4 Hot dog buns
        •   2 Tbsp Butter at room temperature
        •   Crisps to serve

    Method

    1. Mix the salmon, celery, mayo, lemon juice and chives together in a bowl.
    2. Heat a large frypan over medium heat. Cut off the long edges of the hot dog buns to create a flat side. Spread with butter then toast each side in the frypan. Split the top and fill with Huon Salmon mix. Serve with some hand cooked crisps on the side.



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

    Huon Wood Roasted Salmon Baked Potatoes

    Wood Roasted Huon Salmon stuffed into a baked potato shell makes an easy mid-week meal. Try using sweet potatoes for a delicious alternative.

    Prep Time

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

    Ingredients

        •   2 x 150g Huon Wood Roasted Salmon (flaked)
        •   2 Tbsp olive oil
        •   2 Tbsp butter
        •   4 Medium baking potatoes, like Sebago or Kind Edwards
        •   2 Tbsp flat leaf parsley, finely chopped
        •   2 spring onions, finley chopped
        •   2 Tbsp crème fraiche
        •   1 Tsbp Dijon mustard

    Method

    1. Preheat the oven to 220°C.
    2. Halve the potatoes lengthways, then carefully score the cut sides with a crisscross pattern. Drizzle the cut surface with the 1 tbs of the olive oil, then place on a baking tray and bake for 30 - 40 minutes until soft.
    3. Preheat the grill. When the potatoes are cool enough to handle, use a dessert spoon to carefully scoop out the cooked potato flesh into a bowl, being careful not to pierce or tear the skins. Mash the hot potato roughly with the butter.
    4. Then add the flaked Huon Salmon, parsley, spring onion, crème fraiche and mustard to the bowl and stir. Season to taste. Spoon the salmon mix back into the potato skins, drizzle with extra olive oil and grill for 5 minutes or until the tops start to colour.



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