SUNDAY SALMON RECIPES FROM TASSAL
SUSIE BURRELL’S DARK RYE WITH TASSAL SMOKED SALMON
INGREDIENTS
150g Tassal Cooked (Hot Smoked) Salmon, natural flavours
4 slices dark rye bread 1 avocado, sliced
4 small truss tomatoes, quartered
Cracked black pepper
METHOD
1. Toast dark rye to your liking.
4 small truss tomatoes, quartered Cracked black pepper
2. Top each slice with avocado, and then flake Tassal Cooked (Hot Smoked) Salmon on top.
3. Add tomatoes and black pepper and enjoy.
SUSIE BURRELL’S TASSAL SALMON AND ROASTED VEG TRAY BAKE
INGREDIENTS
4 Tassal Fresh Tassie Salmon Fillets, skin off
2 tbsp extra virgin olive oil 1 leek, halved and sliced
1/3 cup light cooking cream 1 tbsp capers
1/3 cup hot water
1 tbsp chopped chives, plus extra to serve
2 cups pumpkin, chopped
2 spud lite potatoes, chopped 1 large zucchini, chopped
10 small truss tomatoes Fresh dill, to serve
METHOD
1. Preheat oven to 200C.
2. Place pumpkin, potatoes, zucchini, and tomatoes in a large baking dish. Drizzle with 1 tbsp oil. Bake for 25 minutes.
3. While the vegetables cook, make the leek sauce. Heat a large fry pan on medium-high heat. Add remaining oil and sauté for 5 minutes. Add cream, capers, and boiling water.
4. Once boiling turn off heat and stir through chives. Remove from the stove.
5. Remove the vegetables from the oven and place salmon fillets on top. Cover with leek sauce and return to the oven for 10 minutes.
6. Remove from oven, top with fresh chives and dill. Serve hot.
GUY TURLAND’S TASSAL SALMON LASAGNA
ABOUT
Not a traditional lasagna by any means, this little creation is all about getting as much flavour and nutrients into one dish while keeping it affordable. To do this, we’re using loads of in season Autumn veggies, leftover pasta from last night’s pasta and delicious Tassal Salmon.
INGREDIENTS
2 x 300g Tassal Tassie Fresh Salmon Fillets, skin off
2 tbsp olive oil
1 medium butternut pumpkin (1.5kg), sliced into 1 cm thick slices
1/2 tsp thyme
1 garlic clove, sliced 1 pinch dried chilli 2 tbsp olive oil
50g butter
1 leek, sliced fine 300g baby spinach
300g baby spinach
1 lemon juice and rind 500g ricotta
50g parmesan cheese
1 egg
1 & 1⁄2 mozzarella cheese balls
2 tbsp pine nuts (optional)
Sage leaves
500g cooked spaghetti
GUY TURLAND’S TASSAL SALMON LASAGNA VIDEO
METHOD
- Preheat your oven to 200°C
- To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl with one tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.
- While your pumpkin is cooking, add butter to a heavy based pot on a high heat, add leek and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook
until wilted and well combined, then remove and let cool. Once cooled, mix with your ricotta, parmesan and egg. - Sliced your salmon length ways in half, rub with olive oil and season well with salt and pepper.
- Now to get layering; in your lasagne tray, begin by adding one layer of cooked spaghetti in the base of your tray. Top that with slices of roasted pumpkin then add another layer of spaghetti. Using a spoon make an even layer of ricotta and spinach mix, then top with a layer of spaghetti. Finish your lasagne offwith a layer of Tassal salmon, one last layer of spaghetti, and then garnish with grated mozzarella, pine nuts and thyme.
- Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.
GUY TURLAND’S LEATHERWOOD HONEY AND MISO GLAZED TASSAL SALMONABOUT
Tasmania with its fertile soil, clean oceans and pristine rivers, produces some of the world’s finest ingredients, making it a food lover’s heaven. My miso glazed salmon recipe uses just
a handful of these stunning ingredients to create a quick, nutritious and most importantly delicious dinner.
Salmon is so versatile, it’s a fish that’s perfect from light fresh recipes such as sashimi, ceviche and poke, yet can handle and stand up to more robust action packed flavours like my miso glaze.
INGREDIENTS
300g Tassal Tassie Fresh Salmon Fillets, skin on
1⁄4 cup miso paste (meru miso)
1⁄4 cup honey (Tasmanian leatherwood honey)
2 tbsp mirin seasoning
2 tbsp soy sauce
1⁄2 cup white sesame seeds
1⁄2 cup black sesame seeds
50g butter
1 tbsp olive oil
2 shallots, sliced fine
1cm ginger, peeled and sliced into matchsticks
1 bunch kale, shredded
1 chilli
1 bunch green shallots
1 bunch coriander
2 tbsp soy sauce
Juice from 1 orange
1 tsp sesame oil
METHOD
- Preheat your oven to 200 degrees.
- In a bowl, mix together miso paste, honey, soy sauce and mirin until combined. Brush over your Tassal Salmon and let marinate for at least 2 hours (ideally overnight).
- Separate the skins from the salmon once marinated and set aside to cook at the end.
- Combine black and white sesame seeds together in a bowl and once your salmon has marinated, roll your salmon in the sesame then place on a baking tray. Bake for 20 minutes until tender.
- In a heavy based pan on a medium heat, add butter & olive oil, add your shallots, chilli and ginger and cook until golden and crunchy. Now add your kale and cook for 5 minutes until wilted, deglaze with orange juice, soy sauce and sesame oil then fold in fresh shallots and coriander.
- Remove greens from pan, turn up to medium-high temperature and add more olive oil to pan. Cook salmon skins until crispy on both sides.
- Place oven baked salmon on cooked greens and top with crispy skin. Serve hot.
