PAN ROASTED HUON SALMON:
2x 200gm Huon Salmon portions (with skin on)
100 gms sugar
70 gms salt
brussel sprouts
watercress
2 shallots
1 whole cauliflower
fresh parmesan
HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:
150g Huon Premium Hot Smoked Salmon
350g spiral pasta
1 avocado (cubed)
4 cups rocket
1/2 red onion (finely sliced)
1/3 cup extra virgin olive oil
1/2 clove garlic (crushed)
Salt & pepper
HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:
200g Premium Cold Smoked Salmon
2 small fennel bulbs
3 medium pears
2 cups baby rocket leaves
2 zucchini
4 tbsp walnut
4 tbsp extra virgin olive oil
2 tbsp lemon juice
Salt & pepper
PAN ROASTED HUON SALMON:
Mix the sugar & salt in a bowl and sprinkle over all sides of the salmon and let sit for 20mins before washing off and patting dry.
Add olive oil to a pan over medium-high heat and place salmon portions (skin-side down) in pan and hold down for 20secs, then cook the skin side until crispy (about 8mins). Finish by flipping onto flesh side for 10secs each. Serve on a bed of blended cauliflower & parmesan mash with sliced pan-fried shallots, watercress & brussel sprout leaves, a drizzle of olive oil and a twist of black pepper.
HUON PREMIUM HOT SMOKED SALMON PASTA WITH AVOCADO AND ROCKET:
Placed cooked pasta into a mixing bowl, add sliced red onion, crushed garlic, olive oil, salt & pepper, hot smoked salmon, cubed avocado, rocket, combine and serve in bowls as a quick & healthy meal.
HUON PREMIUM COLD SMOKED SALMON, PEAR, FENNEL AND WALNUT SALAD:
In a mixing bowl add sliced fennel bulbs, sliced pear, shaved zucchini, walnuts, rocket, lemon juice, olive oil, and cold smoked salmon. combine and serve with a drizzle of olive oil, a few sprinkled walnuts and cracked black pepper.
Serves:All recipes server 2 each.
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