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Smoked salmon rice balls
- 1 cup (200g) sushi rice
- 1/4 cup (60ml) sushi seasoning
- 1 tsp caster sugar
- 60g smoked salmon, finely chopped
- 2 tbs sesame seeds, toasted
- Step 1Cook the rice following packet directions. Transfer to a heatproof bowl.
- Step 2Stir in the sushi seasoning and sugar. Set aside to cool completely.
- Step 3Stir the smoked salmon into the rice mixture in the bowl. Use wet hands to shape 2-tbs portions of the rice mixture into balls. Place on a plate.
- Step 4Place the sesame seeds in a shallow bowl. Add 1 rice ball and roll to coat. Return to the plate. Repeat to coat remaining rice balls. Serve immediately or cover and store in the fridge for up to 6 hours.
Smoked salmon wreath
- 1 large fennel bulb, trimmed, core removed
- 3 limes
- 2 green shallots, trimmed
- 3 large ripe avocados
- 250g baby cucumbers, peeled into ribbons
- 200g (1 bunch) radishes, trimmed, washed, thinly sliced
- 400g sliced smoked salmon
- Extra virgin olive oil, to drizzle
- Crème fraîche, to serve
- Salmon roe, to serve
- Fresh dill sprigs, to serve
- Micro herbs, to serve
- Gluten-free crackers or crusty bread, to serve (optional)
- Step 1Use a mandoline to very thinly slice the fennel lengthways. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine and set aside to pickle.
- Step 2Cut shallots into 8cm lengths and thinly slice lengthways. Place in a bowl of iced water for 2-3 minutes or until lightly curled. Drain well. Roughly mash the avocados in a bowl. Add the juice from the remaining limes, season and stir to combine.
- Step 3Drain fennel. Arrange avocado in a heaped circle around the edge of a large plate. Arrange pickled fennel, cucumber, radish, shallot and salmon over the top. Drizzle with oil and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with the dill and micro herbs. Serve immediately with crackers or bread, if you like.
Mediterranean salmon and prawn stew
- 4 x 150g skinless salmon fillets
- 500g medium green prawns, peeled, deveined, tails intact
- 1 lemon, rind finely grated, juiced
- 1 tbs finely chopped fresh continental parsley
- 2 garlic cloves, sliced
- 1 celery stick, thinly sliced
- 1 carrot, peeled, finely chopped
- 1 small fennel, trimmed, finely chopped
- 1 leek, trimmed, halved, thinly sliced
- 400g can baby roma tomatoes
- 1 long fresh red chilli, finely sliced
- 2 tbs baby capers, drained
- 4 anchovies, drained, finely chopped
- 125ml (1/2 cup) white wine
- 750ml (3 cups) Massel vegetable stock
- Crusty bread, to serve
- Small basil leaves, to serve
- Extra lemon zest, to serve
- Extra baby capers, to serve
- Step 1Place the salmon, prawns, lemon rind and parsley in a large sealable glass or plastic container.
- Step 2Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
- Step 3Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
- Step 4Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.
Salmon and leek pasta bake
- 375g penne
- 4 Coles Australian Skinless Salmon Portions
- 2 leeks, pale section only, thinly sliced
- 60g butter
- 1/3 cup (50g) plain flour
- 2 tsp Dijon mustard
- 4 cups (1L) milk
- 1/2 cup (125ml) thickened cream
- 1/2 cup (60g) coarsely grated cheddar
- 1 1/2 cups (180g) frozen peas
- 60g pkt Coles Australian Baby Spinach
- 1 tbs coarsely chopped dill
- 1/2 cup (35g) coarse breadcrumbs (made from day-old sourdough bread)
- Step 1Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
- Step 2Heat a large non-stick frying pan over medium heat. Cook salmon for 2 mins each side or until browned and almost cooked through. Transfer to a plate.
- Step 3Add leek to the pan and cook, stirring, for 5 mins or until softened.
- Step 4Melt the butter in a large saucepan over medium heat. Add the flour and mustard and cook, stirring, for 2 mins or until mixture bubbles and is grainy. Reduce heat to low. Gradually add milk, stirring constantly. Cook, stirring, for 5 mins or until sauce boils and thickens. Remove from heat. Add the cream and cheddar. Stir to combine. Season.
- Step 5Add pasta to sauce with leek, peas, spinach and dill. Coarsely flake salmon. Add to pasta mixture. Gently toss to combine. Transfer to a 12-cup (3L) ovenproof dish. Top with breadcrumbs.
- Step 6Preheat oven to 180°C. Bake for 30 mins or until golden brown and heated through.
Teriyaki salmon sushi bowl
- 1/4 cup teriyaki marinade
- 3 teaspoons honey
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 1 1/2 tablespoons sesame oil
- 500g salmon fillets, skin-on, cut into 3cm cubes
- 450g packet Uncle Ben's® Microwave Brown Rice
- 2 tablespoons whole-egg mayonnaise
- 2 teaspoons lemon juice
- 1 Lebanese cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 avocado, diced
- 2 green onions, thinly sliced
- 1/4 nori sheet, finely shredded
- 1 tablespoon sesame seeds, toasted
- Step 1Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat.
- Step 2Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.
- Step 3Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.
- Step 4Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.
Salmon with lemon butter sauce
- 30g butter
- 2 tbs plain flour
- 1 garlic clove, crushed
- 2 cups (500ml) fish stock
- 2 tsp lemon juice
- 1 tbs olive oil
- 4 Coles Australian Salmon Skin Off Portions
- 1 lemon, thinly sliced
- Steamed baby broccoli, to serve
- Steamed green beans, to serve
- Step 1Melt the butter in a medium saucepan over medium heat until it begins to foam. Add the flour and garlic. Cook, stirring, for 1 min or until the mixture is bubbling. Remove from heat. Gradually add the stock, whisking to combine. Return to medium heat. Bring to a simmer. Cook, stirring occasionally, for 15 mins or until the mixture reduces by half and thickens. Remove from heat. Strain the mixture into a jug and stir in the lemon juice. Cover to keep warm.
- Step 2Meanwhile, heat the oil in a large frying pan over medium heat. Add the salmon and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cook the lemon slices in the pan for 1-2 mins each side or until caramelised.
- Step 3Divide the salmon among serving plates. Drizzle salmon with the lemon butter sauce and serve with lemon slices, baby broccoli and beans.