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    Recipes — Tasmania Huon Salmon

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    Poached Huon Salmon with Sauteed Greens

    Just double all the ingredients with this one to feed four or more!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 140g fresh Huon salmon portions
        •    1 Bunch English spinach - roughly chopped
        •    3-4 Leaves silverbeet – roughly chopped
        •    2 tbsps Olive oil
        •    1 Lemon - Juiced
        •    1 tsp Chilli Flakes
        •    Sea Salt
        •    Black Pepper

    Method

    1. Bring a saucepan of salted water to a boil. Place Huon Salmon in water – return to the boil and remove from the heat. Cover the pan and set aside for 8-10 mins depending on size of fish.
    2. Add oil to a fry pan on medium heat. Add chilli flakes and cook for 3-4 mins or until wilted and softened. Remove from the heat. Season and add the lemon juice.
    3. Place the greens in a serving bowl. Remove Huon Salmon from the water and place in a bowl. Break the salmon up with your hands and season. Add the salmon to the greens and lightly combine.



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

    Huon Salmon Parcel Mediterranean Medley

    I love this recipe – came across it 5 years ago and I resurrect it every now again. I discovered it to be a quite the crowd pleaser for summer picnics. Simply chuck it in the oven for 8-10 minutes before heading out the door. Throw all the parcels in the picnic hamper and the trip to the park will allow for the fish to rest.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 140g Fresh Huon Salmon portions
        •    1 Lemon - Sliced (3 slices per fillet)
        •    2 Sprigs of Dill
        •    2 tbsps Olive Oil
        •    1/4 Cup Kalamata Olives - chopped
        •    1/4 Baby Fennel - Sliced
        •    1/2 Cup Cherry Tomatoes - halved
        •    Sea Salt
        •    Black Pepper

    Method

    1. Pre heat oven to 180 degrees. In a mixing bowl combine fennel, cherry tomatoes and olives , drizzle a little olive oil.
      Place sliced lemon in the middle of the baking paper. Place Huon Salmon on top of the lemon.
      Place the dill on top of the fish and pour the fennel mixture on and around the salmon. Drizzle some olive oil. Season.
    2. Create a parcel by grabbing four corners and bring together before tying off. Place in the oven for 8-10 minutes depending on the size of the fillet. Remove from the oven and allow to rest before cutting the bag with scissors.



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

    Crispy Huon Salmon with Zucchini Ribbons and Pesto

    If you haven’t tried Huon Salmon with pesto yet you’re missing out!
    Scott Gooding pairs two of our favourites together with the cool idea of using zucchini to create beautiful ribbons similar to pasta!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 140g Fresh Huon Salmon portions (skin on)
        •    1 tsp Olive Oil
        •    Sea salt

        •    Black pepper
        •    3-4 Zucchini - cut into noodles or ribbons
        •    1/2 Lemon - Juiced
        •    1 Bunch basil - leaves removed
        •    1/2 Garlic clove
        •    1/2 Cup Macadamias
        •    1/4 bunch Mint - leaves removed
        •    1/4 cup Olive oil (add more if needs be)  

    Method

    1. Heat the oil in a fry pan on a high heat. Pat the skin of the salmon dry, season.Add the fish to the pan – skin side down. Cook for 4-5 minutes on the skin side. Flip over and cook 3-4 minutes on the flesh side. Remove from the heat.
    2. Add the ribbons or noodles to some salted boiled water.
      Remove zucchini after 20 seconds. Drain thoroughly. For the pesto throw all of the ingredients into a blender or food processor. Blitz for 20-30 seconds or until fully combined. Remove from the blender.
    3. Add 1-2 tbs of pesto to the zucchini and mix thoroughly. Add a squeeze of lemon and season. Serve with Huon Salmon.



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

    Huon Salmon with Goat’s Cheese and Beetroot Salad

    This stylish dish is a beautiful way to present crispy skin salmon. You can add some colour to your meal with this fresh and healthy recipe!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    4 portions of fresh Huon Salmon, skin on and cut in two
        •    2 beetroots, passionfruit size
        •    1 tbs extra virgin olive oil
        •    1/4 cup fresh walnuts, broken into two pieces
        •    1/2 orange, cut into segments
        •    1/2 cup baby salad leaves
        •    2 tbs fresh goat's cheese
        •    1 tbs sherry vinegar
        •    2 tbs extra virgin olive oil
        •    8 viola flowers
        •    To taste salt and pepper

    Method

    1. Wash beetroots, trim stalks leaving 1cm of stem and leave root as is. Place the beetroots in cold, salter water and bring to the boil. Simmer until the beetroots are cooked, this takes between 45 minutes and one hour.
    2. Remove beetroots from heat and cool in cold water. Refrigerate until requited.
    3. Peel beetroots and carfully slice very thin using a v-slicer or mandolin. Arrange six beetroot slices on each plate, overlapping the slices slightly.
    4. Heat a pan with 1 tablespoon of olive oil and add in salmon, skin side down. Grill for two minutes until crisp, then turn and finish the other side keeping the centre pink and moist.
    5. Place salmon onto the beetroot slices and finish with the salad greens, walnuts, orange segments and goat's cheese. Combine together with sherry vinegar, olive oil and seasoning. Dress the salad and present immediately.



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

    BBQ Herb Huon Salmon

    Seriously simple and equally as delicious!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2

    Ingredients

        •    2 140g Huon Salmon portions
        •    2 tbsp Butter
        •    1 Sprig of Dill
        •    1 Sprig tarragon
        •    1 Lemon - Sliced
        •    Sea salt
        •    Black Pepper

    Method

    1. Place 2-3 slices of lemon in the centre of a square of aluminium foil. Place Huon Salmon portion on the lemon.
    2. Place the herbs on top. Place the butter on top.
    3. Season. Fold over one side of the foil to meet the other and crunch up to seal the parcel.
    4. Pre-heat BBQ to high, place foil parcel in the BBQ and close the lid - cook for 8-9 mins.
    5. Remove salmon from the BBQ and allow to rest (still inside the closed parcel) for 2-3 mins.
    6. Remove the fish from the parcel, season and serve.



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