Salmon is a choice source of omega-3 fatty acids crucial for heart health, and there’s something here to tick everyone’s box
Salmon is a choice source of omega-3 fatty acids crucial for heart health, and there’s something here to tick everyone’s box
GINGER & SALMON POKE BOWL
Prep 15 mins • Cook 15 mins • Serves 4
2 x 450 g pockets microwave brown rice
3 green onions, thinly sliced
500 g sashimi-grade salmon, 2-cm cubes
1 cup shelled frozen edamame, blanched
200 g enoki mushrooms, trimmed
3 red radishes, thinly sliced
⅓ cup pickled pink ginger
1 sheet toasted nori, thinly sliced
1 tsp sesame seeds, toasted
Prawn crackers, to serve
HOT & SOUR DRESSING
¼ cup light soy sauce
2 tsps sesame oil
2 tbsps rice wine vinegar
2 tsps chilli flakes
2 tsps brown sugar
1. Prepare rice following pocket instructions. Set aside.
2. HOT & SOUR DRESSING In a small bowl, combine all ingredients. Set aside.
3. In a large bowl, toss rice, onion and half dressing.
4. Serve rice topped with salmon, radish, edamame, mushrooms, nori and ginger. Sprinkle with sesame seeds. Accompany with remaining dressing and prawn crackers.
PUMPKIN & POTATO ROSTI WITH SALMON & SOFT EGGS
Prep 20 mins • Cook 1 hour • Serves 4
1 kg butternut pumpkin, peeled, grated
500 g desiree potatoes, grated
2 tbsps olive oil
300 g skinless salmon fillets
4 cups water
2 tsps white vinegar
4 eggs
½ cup frozen peas, blanched
60 g bag baby spinach leaves
100 g feta, crumbled
Tomato chutney, to serve
1. Preheat oven to moderate, 180 C. Lightly grease a 30 x 40 cm oven tray.
2. In a large bowl, toss pumpkin, potatoes and olive oil together. Season. Spread on tray, pressing to fit.
3. Bake 45 to 50 mins, turn halfway through cooking (cover edges with foil if over-browning). Top with salmon. Bake 10 mins.
4. Meanwhile, in a large saucepan, bring water to the boil on medium. Stir vinegar through. Reduce heat to low. Slide eggs into gently simmering water, 1 or 2 at a time. Simmer 2 to 3 mins, until cooked to taste. Remove with a slotted spoon.
5. Break up salmon into chunks over rosti. Top with poached eggs, peas, spinach and feta to serve. Accompany with tomato chutney.
CRISPY SKIN SALMON WITH CABBAGE
Prep 15 mins • Cook 10 mins • Serves 4
1 tbsp olive oil
4 x 125 g salmon fillets, skin on
¼ small green cabbage, shredded
1 small fennel, thinly sliced on a mandoline
1 red onion, thinly sliced
1 green apple, cored, matchsticks
½ cup dill
½ cup mint leaves
1 avocado, peeled, wedges
Lemon wedges, to serve
GHERKIN DRESSING
250 g light sour cream
2 tbsps lemon juice
2 tbsps baby capers
4 gherkins, finely chopped
1. In a non-stick frying pan, heat oil on medium. Cook salmon, skin-side down 3 to 4 mins. Turn, cook 2 mins until cooked to taste.
2. Meanwhile, in a large bowl, combine cabbage, fennel, onion, apple and herbs in a large mixing bowl.
3. GHERKIN DRESSING in a small bowl, combine sour cream, juice, capers and gherkins. Season to taste.
4. Serve cabbage salad topped with salmon fillets and accompanied with avocado and lemon wedges. Drizzle dressing over.
MISO-GLAZED SALMON & DAIKON CUCUMBER SALAD
Prep 10 mins • Cook 50 mins • Serves 4
½ cup white (shiro) miso
⅓ cup brown sugar
⅓ cup rice wine vinegar
2 tbsps soy sauce
1 tbsp sesame oil
2 large eggplants, quartered
750 g skinless salmon fillets, cut into 4 fillets
1 tsp each black and white sesame seeds
Micro herbs, to serve
DAIKON CUCUMBER SALAD
1 small daikon, shredded
1 Lebanese cucumber, seeded, julienned
120 g pre-made seaweed salad
1 cup edamame, blanched
2 green onions, thinly sliced
2 tbsps rice wine vinegar
1. Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
2. Pour 1 cup water into a roasting pan.
3. Combine miso, sugar, vinegar, soy sauce and sesame oil. Reserve half.
4. Place eggplant on tray. Brush with half remaining miso mixture. Roast 40 mins, brushing once until caramelised.
5. Place salmon on top of eggplant. Brush with reserved mixture. Roast 10 mins.
6. DAIKON CUCUMBER SALAD In a bowl, toss all ingredients together.
7. Serve salmon, eggplant and salad sprinkled with sesame seeds and herbs.
SALMON & BEETROOT TART
Prep 15 mins • Cook 20 mins • Serves 4
3 sheets frozen puff pastry, thawed
125 g cream cheese
1 egg, lightly beaten
100 g feta, crumbled
350 g skinless salmon fillets, 3-cm pieces
250 g vacuum-packed cooked beetroot, wedges
1 bunch asparagus, finely sliced, blanched
½ cup red-veined sorrel
TOPPING
1 cup frozen broad beans, blanched, peeled
½ cup frozen peas, blanched
2 tbsps creme fraiche
1 tbsp lemon juice
1. Preheat oven to hot, 200 C. Line a large oven tray with baking paper.
2. Press two sheets pastry on top of each other and press with a rolling pin. Fold third pastry sheet in half and join the long side onto the other piece of pastry (to make one large pastry rectangle). Place on tray. Score a 2.5-cm border, then prick the middle with a fork. Bake 10 mins.
3. In a bowl, combine cream cheese and egg with a fork. Stir in feta. Season.
4. TOPPING In a bowl, combine all ingredients. Season.
5. Spread cream cheese mixture over base. Sprinkle with topping salmon and beetroot. Bake 10 mins. 6. Finish with asparagus and sorrel leaves.
This would also be delicious topped with toasted flaked almonds!
PHOTOS: ROB SHAW/BAUERSYNDICATION.COM.AU
