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    Recipes — Tasmania Huon Salmon

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    Sweet Chili Salmon

    quick and easy salmon with Thai sweet chili sauce. The recipe takes only 15 mins on skillet or you can bake it.

    Prep Time

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

    Ingredients

        •    salt
        •    1 tsp oil
        •    black pepper
        •    1 1/2 tsp lime juice
        •    1/2 tsp white sesame
        •    1 lb. salmon, cut into 2-3 pieces
        •    1/2 tbsp chopped cilantro leaves
        •    4 tbsps bottled Thai sweet chili sauce

    Method

    1. Season the salmon with a wee bit of salt and pepper. Mix the sweet chili sauce, lime juice, sesame and cilantro leaves together. Stir to combine well. Set aside.
    2. Heat up a skillet with the oil on medium heat. Pan sear the salmon on both sides, until cooked. Transfer the salmon onto a serving platter, add the sweet chili sauce on top of the salmon and serve immediately.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/sweet-chili-salmon/

    Grilled Ocean Trout with Green Beans and Lime & Pepper Butter

    Zesty and simple. Have dinner served in under 20 minutes.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook Time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    40g butter
        •    1 cloves garlic
        •    1 lime, juice and zest
        •    200g green beans, trimmed
        •    1 tsp freshly cracked black pepper
        •    4 Huon Ocean Trout protions, skin on

    Method

    1. Cook the beans in salted water for 6 minutes, then drain and quickly refresh in iced water. Drain again then place in a bowl and dress with a little olive oil, season to taste.
    2. In a small saucepan, melt the butter over a medium low heat. When the butter starts to foam, add the garlic, swirl the pan for a few moments.
      Gently cook until the garlic smells fragrant then add the pepper and lime zest and cook for a few seconds more.
      Remove from heat and stir through the lime juice. Set aside in a warm place.
    3. Season the Huon Ocean Trout then cook skin side down on a heated, oiled grill plate or barbecue over medium heat for three minutes.
      Turn and cook for a further minute or until just cooked through.
    4. To serve, divide the beans among four plates, then place the trout on top and spoon over lime and pepper butter sauce.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/grilled-trout-with-green-beans-and-lime-pepper-butter/

    BBQ Huon Salmon with Grilled Peach, Black Bean and Corn Salad

    Stone fruit season is one the most exciting seasons of the year. We particularly love peaches as the flavour compliments salmon so well. Like salmon, stone fruits are also a great source of nutrition, including vitamins A, C and E and a good source of dietary fibre and potassium.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 15 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 corn cobs
        •    1 lime, juiced
        •    2 tbsps olive oil
        •    1 cup coriander leaves
        •    2 peaches (or nectarines)
        •    extra lime wedges to serve
        •    1 cup cherry tomatoes, halved
        •    1 small red chilli, finely chopped
        •    4 Huon salmon fresh portions, skin on
        •    1 tin of black beans, drained and rinsed

    Method

    1. Slice each peach into six segments, then gently toss in a small bowl with olive oil and salt.

    2. Heat your grill plate or barbeque to medium high, grill peaches for one minute each side until charred. Set aside.

    3. Chargrill corn. Remove kernels from cob and place in a large bowl. Add the black beans, tomatoes, chili, lime juice, coriander leaves and 1 tablespoon of the olive oil and toss well to combine. Season to taste.

    4. Season the Huon Salmon then drizzle with olive oil. Cook salmon, skin side down on a heated, oiled grill plate or barbeque over medium heat for three minutes. Turn and cook for a further minute or until just cooked through.

    5. Arrange the salad on four plates, then top with salmon, and arrange the peaches over the salad.

    6. Serve with extra lime wedges.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-grilled-peach-black-bean-and-corn-salad/

    Tandoori Salmon Portion, Spiced Rice and Cucumber Mint Salsa

    Salmon is such a versatile fish and spicing things up is a great way to get creative when you’re cooking it at home. This recipe is perfect for entertaining guests or even for a lazy night at home to warm things up!

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2


    Ingredients

        •    1/2 tsp salt
        •    1 tsp paprika
        •    1 tsp tumeric
        •    2 cloves garlic
        •    1/2 lime (juice)
        •    1 tbsp olive oil
        •    Tandoori marinade
        •    1 tsp ground ginger
        •    1 tbsp vegetable oil
        •    2 tsps cumin powder
        •    Cucumber mint salsa
        •    1 small tomato, diced
        •    2 tbsps mint, chopped
        •    1/2 cup natural yoghurt
        •    to taste salt and pepper
        •    1/4 tsp cayenne pepper
        •    2 Huon salmon portions
        •    1/2 small red onion, diced
        •    serveral nasturtium leaves (optional)
        •    1 lebanese cucumber, peeled and diced
        •    2 cups cooked spiced rice (rice cooked with Garam Masala)


    Method

    1. Pre-heat oven to 200°C.

    2. Combine the salsa ingredients, season and set aside.

    3. Combine all the tandoori ingredients in a blender and process until smooth. Marinade the salmon portions with this paste for at least 30 minutes in the refrigerator.

    4. Place the salmon portions onto an oiled oven-proof dish or onto a rack and bake at 200°C until just cooked.

    5. Present with the cucumber salsa, spiced rice and several nastursham leaves.



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

    BBQ Huon Salmon with Cranberry & Avocado Salsa

    Fresh and delicious dinner, in under 25 minutes. This recipe will wow any guests you have.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps olive oil
        •    2 avocados, diced
        •    1/2 cup dried cranberries
        •    1 small red chilli, finely diced
        •    1/2 small red onion, finely diced
        •    4 Huon salmon fresh portions, skin on
        •    the juice of 1 lime, plus wedges to serve
        •    1 cup loosely packed fresh coriander leaves, lightly chopped

    Method

    1. Soak the onions in a bowl of cold water for 10 minutes. Then drain and pat dry on paper towel.
    2. To make the cranberry salsa, in a medium bowl combine the cranberries, drained onion, chilli, olive oil and lime juice and toss thoroughly to combine, then carefully toss through the avocado and coriander leaves. Check the seasoning and set aside while you cook the salmon.
    3. Preheat a barbecue grill to medium high heat. Cook the salmon on the hot barbecue for about 3 minutes each side or until cooked to your liking.
    4. Transfer the salmon onto four warmed plates, and spoon over the salsa. Serve with lime wedges.

    NOTES: Red onions can vary in their intensity, if you make the salad and the onion is too strong add extra lime juice to soften the flavour.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-cranberry-avocado-salsa/