Recipes

We always get asked for recipes utilising a whole salmon and this is one of our best. Ideal for entertaining and feeding a group of 10 or more it takes just minutes to prepare and under an hour to cook. We guarantee it’ll impress even the most hard to please guest!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 12-15

Ingredients

    •    1 lemon (sliced)
    •    3 tbsps salt flakes
    •    1 tbsp onion powder
    •    3 tbsps garlic powder
    •    2 garlic cloves (sliced)
    •    1 tbsp ground tumeric
    •    2 tbsps ground oregano
    •    1/4 cup extra virgin olive oil
    •    1 tbsp ground black pepper
    •    1 tbsp sweet smoked paprika
    •    1 3.5kg Huon whole fillet salmon
    •    1 cup dill sprigs (plus extra for garnish)

Method

1. Make sure the salmon is cleaned and scaled. Rinse well in cold water and dry with kitchen paper. Make eight deep cuts on both sides of the salmon and fill the belly cavity with the lemon slices, garlic and dill.
   
   
2. Place onto an oven tray and pre heat a hooded barbecue on high for 10 minutes.
   
   
3. Combine two tablespoons of the adobo seco with the olive oil and brush all over the salmon. To make the adobo seco mix combine the salt, pepper, garlic powder, oregano, tumeric, onion powder and sweet smoked paprica in a bowl.
   
   
4. Barbecue at 175°C with the hood down for 40 minutes or until just cooked in the centre.
   
   
5. Present on a platter garnished with fresh dill sprigs.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/puerto-rican-style-whole-barbequed-salmon/

Prep Time

    •    Prep and cook time: 30 minutes - 1 hour
    •    Yield: Serves 4

Ingredients

    •    4 x 200g (7 oz) fish fillets

Salsa verde:

    •    2 tbsps olive oil
    •    1 large onion, finely chopped
    •    40g (1 1/2 oz) jalapeño chillies
    •    1 garlic cloves, finely chopped
    •    1 large green capsicum (pepper)
    •    2 tbsps roughly chopped coriander (cilantro) leaves

Fish substitution:

    •    tuna, marlin, kingfish, barramundi

Method

1. Preheat the oven to 180°C (350°F/ Gas 4). Put the swordfish steaks in a large rectangular ovenproof dish.
   
   
2. To make the salsa verde, heat 1 tablespoon of the oil in a small saucepan and, when hot, add the onion and garlic and cook for 10 minutes, or until the onion has softened. Allow to cool for a few minutes. Blanch the capsicum in boiling water for 8 minutes, then drain. Put the softened onion and garlic in a food processor with the capsicum, chillies, coriander and remaining oil. Blend to a purée and season with salt. Alternatively, finely chop the ingredients by hand and mix together well.
   
   
3. Spread the salsa verde on top of the swordfish steaks, dividing it equally. Bake in the preheated oven for 20–25 minutes, or until the fish is firm and opaque. Serve with crispy baked potato chunks.

This great family recipe is thanks to Goodfood Recipes at https://www.goodfood.com.au/recipes/baked-swordfish-steaks-with-salsa-verde-20130807-2rfmo

Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 2

Ingredients

    •    25g butter
    •    juice 1/2 lemon
    •    6 scallops, without roe
    •    1/2 crispy, green eating apple
    •    small handful watercress leaves
    •    2 tbsps finely chopped toasted hazelnut
    •    2 tsps extra virgin rapeseed oil, plus extra for drizzling

For the dressing:

    •    175g hazelnut
    •    2 tsps maple syrup
    •    3 tbsps cider vinegar

Method

1. To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste – the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.
   
   
2. Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.
   
   
3. Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don’t overcrowd the pan.
   
   
4. To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2774679/scallop-and-apple-salad-with-hazelnut-dressing

These lettuce wraps are fresh and light, perfect for a summer starter.

Prep Time

    •    Prep and cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    juice of 1 lime
    •    2 tsps fish sauce
    •    2 tsps palm sugar
    •    1 tbsp vegetable oil
    •    1 tbsp sweet chilli sauce
    •    4 inner leaves of butter lettuce
    •    1 tbsp chopped coriander leaves
    •    4 spring onions, sliced on the diagonal
    •    1 small red chilli, seeded, finely chopped
    •    400g cooked peeled prawns, cut into bite sized pieces
    •    1 small red papaya, peeled, seeds removed, cut into bite sized pieces

Method: Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice and sugar, and whisk gently to combine. Place in a bowl with prawns, papaya, coriander and spring onion (reserving some spring onion for garnish). Place a lettuce leaf on each serving plate, fill with mixture and garnish with reserved spring onion.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-papaya-lettuce-wraps/3aac0462-c8bb-46be-a5e8-3b1ce4f9a3e3?

Try this sweet and spicy Vietnamese twist on the classic hot dog.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 6

Ingredients

    •    2 tsps fish sauce
    •    1/4 cup lime juice
    •    6 long crusty rolls
    •    500g thick pork sausages
    •    1/4 cup sweet chilli sauce
    •    1 small carrot, coarsely grated
    •    2 cups shredded iceberg lettuce
    •    1/2 cup small fresh coriander sprigs
    •    1 Lebanese cucumber, halved, seeded, thinly sliced

Method

1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b