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    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/

      BBQ Sweet Chilli Duck Breast

      A super healthy, low-fat recipe that's ideal for barbecue entertaining!

      Prep Time

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


          •    4 Luv-a-Duck Fresh Duck Breasts


          •    ½ cup sweet chilli sauce
          •    ½ cup soy sauce
          •    1 lime, zested & juiced
          •    1 fresh red sweet chilli 7-8cm, thinly sliced

      To Serve

          •    Grilled vegetables
          •    Lime wedges
          •    Sliced fresh chilli to garnish

      Equipment Required

          •    1 Chopping board
          •    1 Sharp knife
          •    1 Measuring cups
          •    1 Glass bowl
          •    1 BBQ or griddle plate


      1. Pre-heat BBQ on medium high or griddle plate 3-4 minutes.
      2. Score the Luv-a-Duck Breast skin 4-5 times lightly with a sharp knife. Season with salt and pepper
      3. Combine the sweet chilli sauce, soy sauce, lime zest & juice together in a large bowl.
      4. Marinate the duck breasts skin side up in the marinade for up to 24 hours, refrigerated and covered.
      5. BBQ the duck breast skin side down on the flat plate 2-3 minutes until skin is crispy.
      6. Turn duck breast and place on the grill on a medium heat for 5-6 minutes taking care not to burn the duck.
      7. Baste duck liberally with marinade and glaze. Remove from grill and set aside to rest for at least 5 minutes.
      8. Serve sweet chilli duck breast, sliced thinly with grilled vegetables, a wedge of lime and a little sweet chilli glaze and sliced fresh chilli.

      Chef’s Tips: To prevent burning allow marinade to drain off prior to barbecuing. Try adding ½ cup of mango or apricot puree to this marinade for a delicious difference.

      This great family recipe is thanks to Luv-a-Duck at http://www.luvaduck.com.au/recipes/view/bbq-sweet-chilli-duck-breast/31/

      Huon Salmon Mac N Cheese

      An old time crowd pleaser, the Mac N Cheese is a dish you can’t go wrong with. In this version our Huon Salmon is added and we’re here to tell you now that this is a dish you’re going to crave for meals to come!
      And the even better news…this dish reheats perfectly so you can enjoy it the next day too!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 6


          •    2 150g Huon Hot Smoked Salmon
          •    2 Cups macaroni, cooked
          •    2 Cups full cream milk
          •    1 Tbsp butter
          •    2 Tbsp tapioca flour
          •    3/4 Cup parmesan, grated


      1. Heat the milk and butter and bring to the boil.
      2. Mix the tapioca flour with a little water to make a paste. Remove milk from the heat and add tapioca paste. Mix quickly and thoroughly to avoid lumps.
      3. Cook for a further 5 minutes, stirring occasionally.
      4. Combine the cheese sauce with the macaroni and flaked hot smoked salmon
      5. Spoon the mixture into a large baking dish or alternatively 4 individual ramekins and sprinkle with remaining parmesan cheese. Bake for 15 minutes at 180 degrees C.

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

      Pan-Roasted Wild Barramundi with Caramelised Lemon

      Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 40 minutes
          •    Yield: Serves 4


          •    Unsalted butter, to pan-fry
          •    Extra virgin olive oil, to pan-fry
          •    4 x 160g wild barramundi fillets with skin on, pin-boned
          •    Squeeze of lemon juice
          •    Salad leaves, to serve
          •    Caramelised lemons
          •    1/2 cup (110g) caster sugar
          •    2 lemons, cut into 5mm-thick slices, plus juice of 1 lemon
          •    2 tsp finely grated ginger
          •    1 tsp finely chopped lemon thyme


      1. For the caramelised lemons, place the sugar and 1 cup (250ml) water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Increase the heat to high and boil rapidly for 5 minutes or until a syrup begins to form. Reduce to the lowest heat possible, then add the sliced lemons and juice and cook for a further 10-15 minutes until the lemon slices are translucent but still hold their shape – taking care that the syrup does not darken in colour and caramelise. Remove from the heat, then add the ginger and thyme and set aside to infuse until ready to serve.
      2. Heat a knob of butter and a splash of oil in a frypan over medium-high heat. Season barramundi with salt and pepper. Place in the hot pan, skin-side down, then cook for 4-5 minutes until the skin is crisp. Carefully flip fish and cook for another 4-5 minutes or until cooked through and firm to touch.
      3. Add a squeeze of lemon juice, then serve the fish topped with caramelised lemons, a little of the lemon syrup and a rocket salad to the side.

      This great family recipe is thanks to Delicious at https://www.delicious.com.au/recipes/pan-roasted-wild-barramundi-caramelised-lemon/d4a69e98-b088-4f04-99df-5a0b7e1469c6

      Jerk Pork Tenderloin with Pineapple Salsa

      Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

      Prep Time

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


          •    1/4 cup canola oil
          •    2 scallions, thickly sliced
          •    2 garlic cloves, smashed
          •    2 Scotch bonnet or habanero chiles, stemmed and seeded
          •    1 tablespoon low-sodium soy sauce
          •    1 tablespoon fresh lime juice
          •    1 tablespoon light brown sugar
          •    2 teaspoons ground allspice
          •    1 teaspoon freshly ground black pepper
          •    1 teaspoon thyme leaves
          •    1/4 teaspoon freshly grated nutmeg
          •    One 1-inch piece of fresh ginger
          •    2 pork tenderloins (14 ounces each)
          •    Salt
          •    Pineapple-Jicama Salsa


      1. In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
      2. Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

      This great family recipe is thanks to Food and Wine at http://www.foodandwine.com/recipes/jerk-pork-tenderloin-with-pineapple-salsa