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    Recipes — Tasmania Huon Salmon

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    Huon Spaghetti Salmonara

    Chef Massimo Mele has had fun putting a Huon Salmon twist on his Italian heritage with this dish and we think you’ll enjoy what he’s come up with – we did!

    Prep Time

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


        •   2 140g Huon Salmon Portions
        •   400g Dry Spaghetti
        •   2 Garlic Cloves, finely chopped
        •   4 Egg Yolks
        •   100ml Creme Fraiche
        •   100g Freshly grated parmesan, plus extra to serve
        •   2 tbsp Chopped flat-leaf parsley leaves
        •   225g Shaved zucchini
        •   20g Butter
        •   Salt
        •   Pepper

        •   Lemon Zest


    1. Put your large pot of water onto the stovetop and set to boil.
    2. Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.
    3. Cook pasta in the boiling salted water according to the packet instructions.
    4. Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside.
    5. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
      Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
      Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.
    6. Serve immediately with extra parmesan and cracked black pepper on top.

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

    Huon Salmon Don

    A favourite with the kids, think of this Huon Salmon dish as a deconstructed salmon sushi roll, don is a Japanese word short for donburi which means rice bowl. You can add avocado or thinly sliced carrot to up the veg intake!

    Prep Time

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


        •   360g Premium Fresh Huon Salmon, skinless
        •   2 Cups White short grain rice
        •   1/4 Cup Sushi rice seasoning + 1 tbs
        •   1 Large cucumber, peeled and thinly sliced
        •   2 Sheets of nori
        •   2 tbsp Black sesame seeds


    1. Cook rice using absorption method according to pack instructions. Transfer rice to a large bowl then pour over the sushi seasoning. Use a flat wooden spoon to gently toss the seasoning through, being careful that you don’t squash the rice.
    2. In a small bowl, toss cucumber with extra tablespoon of sushi rice seasoning.
    3. Using a very sharp knife, slice the salmon portions into thin strips.
    4. Meanwhile use a pair of scissors to cut the nori sheets into thin strips and set aside.
    5. Divide rice into four bowls, add cucumber and top with salmon slices. Sprinkle with nori strips and sesame seeds.
    6. Serve with soy sauce.

    TIP: Sushi rice seasoning and nori sheets are available in the Asian aisle of major supermarkets.

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

    Huon Salmon Chowder (for winter)

    What winter be without a delicious hearty chowder?!
    Our Huon Salmon chowder will warm your insides all the way through and wrap you up like a warm hug.

    Prep Time

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


        •   2 x 180g Huon Salmon Portions (cut into chunks)
        •   100g Bacon rashers, or one thick piece, diced
        •   1 tbsp Olive oil
        •   1 Brown onion, finely diced
        •   2 Stalks celery, finely diced
        •   2 Stalks of thyme
        •   1 litre Milk
        •   4 Floury potatoes, peeled and roughly chopped


    1. In a medium sized sauce pan, cook the diced bacon over medium heat until golden and crispy. Removed with a slotted spoon and set aside.
    2. In the saucepan there should be some rendered bacon fat, cook the salmon in this until golden, then remove and set aside. Add the olive oil to the saucepan, then cook the onion and celery gently until softened, you don’t want any colour here.
    3. Add the thyme, then pour in the milk and add the potatoes. Bring to a boil, then reduce hat and gently simmer until the potatoes are really soft and falling apart. This will thicken the soup. Flake the cooked salmon and add half of the salmon and the bacon to the soup. Set some of the crispy golden edges of the salmon aside to use as a garnish.
    4. Bring the soup to a boil, then remove from heat and serve.  Sprinkle each soup with the reserved salmon.

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

    Huon Salmon Asparagus Salad

    This salad celebrates spring with new season asparagus and baby potatoes. Matched with Huon Salmon, it’s quick to make and perfect for lunch or dinner.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   400g Fresh Huon Salmon
        •   500g New baby potatoes
        •   1 bunch Asparagus, cut into 3cm pieces
        •   2 tbsp Red wine vinegar
        •   6 tbsp Olive oil
        •   1 punnett Cherry tomatoes, halved
        •   4 Eggs, hard boiled
        •   2 tbsp Capers


    1. Cook the potatoes in salted water until soft, drain and set aside until cool enough to handle.
    2. Meanwhile, heat a medium sized fry pan over high heat and place Huon Salmon skin side down for 5 minutes until crispy, then turn and cook for another 3 minutes.
      Remove the salmon onto a plate and set aside.
    3. In the same pan, fry the asparagus pieces in a little olive oil until they start to turn golden.
      Remove from heat and set aside
    4. Make the dressing by mixing vinegar and olive oil in a small bowl or jar, season to taste.
    5. Halve or quarter the potatoes while still warm, then toss in a large bowl with tomatoes, asparagus and the dressing. Check the seasoning.
    6. To serve, divide the salad ingredients into four bowls, flake the salmon into bite size pieces and arrange on top.
      Finally, add the halved boiled eggs and sprinkle with capers.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-asparagus-salad/?utm_source=The+HUON+salmon+club&utm_campaign=f6e9fd4b6a-October+EDM&utm_medium=email&utm_term=0_9ad52295cd-f6e9fd4b6a-365942245&goal=0_9ad52295cd-f6e9fd4b6a-365942245&mc_cid=f6e9fd4b6a&mc_eid=4dbd0c4a9f

    Huon Salmon Carpaccio

    An easy, no cook starter that shows off the delicate flavour and texture of fresh Huon Salmon.

    Prep Time

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


        •   500g Sashimi Grade Huon Salmon Side
        •   1 Lemon - Zest + Juice
        •   2 Tbsp Capers
        •   2 Tbsp Chives - chopped
        •   1/3 Cup Extra Virgin Olive oil
        •   Handful Rocket Leaves
        •   Rye Bread - to serve


    1. In a small bowl, combine the lemon zest and juice, capers and olive oil. Whisk until well combined. Season with salt and pepper.
    2. Thinly slice the salmon and arrange on a serving platter.
    3. Drizzle with the lemon dressing, scatter with the rocket leaves and serve with rye bread.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/huon-salmon-carpaccio-2/