... beans in a pan, and gently heat through. Season if you like, and stir through the dill. Serve the leftover salmon on a platter or individual plates with the flageolet beans and new potatoes on the side, and the parsley ...
... there are no lumps, then add 2 tablespoons of milk; mash again until smooth. Set aside. Arrange the leftover salmon and prawns in the ovenproof dish so that they are evenly distributed. Season with salt and black pepper ...
... bit of bite to it. Drain, and return to the pan with a little of the cooking water. Add the leftover salmon and roast tomatoes, toss together, and season with salt and black pepper. Drizzle over a little chilli oil, and ...
... scoop out the seeds using a teaspoon. Dice the flesh, and put in a serving bowl. To serve, arrange the leftover salmon on a platter or 4 serving plates. Spoon the salsa verde over the fish, and place the cucumber on the ...
... with coleslaw, cucumber, nori and onion, then serve. Categories: Lunch; Healthier easier; Poke bowl; Leftover; Japanese; Salmon; Fish; Dinner; Quick and easy lunch; Rice bowl; Quick and easy dinner; Microwave; Tree nut ...
... cooked. Categories: Dairy free; Egg free; High protein; Low sugar; Low saturated fat; Pescatarian; Australian; Fish dishes; Easter; Leftover vegetables; Salmon; Apr 2020; Quick and easy dinner; Dinner made easy; Easter ...
... with roti and baby spinach leaves, with yoghurt sauce on the side. Categories: Fish cake; Fathers day; Lunch; Low sugar; Leftover; Spinach; Salmon; Pescatarian; Indian; Peanut free; High protein; High fibre; Easter ...
... eggs washed, 540 g dried soba noodles, 900 g skinless salmon fillets, 3 carrots, 4 spring onion cut on the diagonal ... Amanda; Asian; Dinner; Summer; Leftover; Eggs; Quick and easy dinner; Salmon; Budget; Noodle salad; Jan ...
... can be marinated the day before, stored in the fridge. Tip 2: Leftover skewers can be flaked into a salad the next day. Tip 3: Swap salmon for diced ling or other firm white fish fillets. Categories: Zucchini; Entrees ...
... and mash are the secret to this super easy salmon patties recipe. It's a great way to use up any leftover mashed potato in the fridge. Ingredients: 1 cup flour, 4 spring onions chopped, 3 tbs dill chopped, 500 g canned ...
... barbecue grill over medium-high heat. Brush salmon with oil and season. Cook salmon, skin-side down, for 4 minutes. ... and serve with lime wedges. Categories: Low sugar; Salmon; Egg free; High protein; Dairy free; Avocado; ...
... Portion the salad into 4 bowls and top with salmon fillet and garnish with sliced red chilli and chopped peanuts. Categories: Thai; Salmon; Pescatarian; Tomato; Salad; Easter leftovers; Salads; Christmas. Complexity: 3.
... leaves, 8 metal skewers, 1 tbs extra virgin olive oil, 5 ml extra virgin olive oil cooking spray. Method: Cut salmon into 16 cubes. Cut zucchini into 24 x 1-cm-thick rounds. Thread 1 piece of zucchini, then 1 piece of ...
... : Preheat oven to 200°C/180°C fan-forced. Cut 4 30 x 40cm sheets of foil and place on a bench. Place salmon in centre of each sheet and spoon over 2 tbs sauce over each portion. Fold in centre and end of foil to enclose ...
... , at least 1 hour. Just before serving, add the dill. To serve, scrape the seasonings and dill from the salmon. Place the salmon, skin-side down, on a cutting board. Slice the fish thinly on the slant, away from the skin ...
... soft light brown sugar, 0.5 tsp salt, 4 skinless salmon fillets about 150 each, 2 tbs olive oil, 1 onion thinly ... depending on its thickness. Once done, serve the grilled salmon on a plate with onion, avocado, and cherry ...
... C (Gas 4). Lay a large piece of foil on a large baking tray (enough to pull up and cover the salmon). Sit the salmon in the middle of the foil, and dot the butter all over it. Season well with salt and black pepper, then ...
... for decorating. Spread rice mixture evenly onto pastry leaving a 3cm border. Layer half of the salmon over, spinach, remaining salmon and finish with egg mixture. Join remaining pastry, as per step 3, and trim to 18x35cm ...
... crossways into 4 rounds, 2 tbs sesame seeds, 1 tbs poppy seeds, 1 tbs garlic granules, 560 g skinless salmon fillets, 1 tbs Woolworths extra virgin olive oil, 125 g spreadable light cream cheese, 3 lemons 1 juiced, 2 ...
... barbecue flesh side down. Cook each side for 6-8 minutes depending on how thick the fillets are, giving the salmon a quarter turn half way through cooking each side. Brush the flesh with some of the honey and herb butter ...
... 2 minutes or until softened slightly. Add garlic and curry powder and cook for 30 seconds or until fragrant. Return salmon to pan and add coconut milk and lime leaves. Bring to a boil, then reduce heat and simmer for 4 ...
... olive oil, 2 tbs fresh thyme leaves, 1 lemon, 1 loaf sourdough bread, 2 tbs cider vinegar, 1 kg whole salmon fillet, skin on pin-boned. Method: Preheat the oven to 110°C fan-forced. Finely grate the rind of 1 lemon ...
... over low heat, tossing potatoes, for 30 seconds or until excess liquid has evaporated. Mash potatoes and season. Place salmon in a large bowl. Add potato, dill, zest, lemon juice and 1 egg. Season and mix well to combine ...
... avocado and lemon combine with cheese on slices that will have your tastebuds delighted. Ingredients: 115 g raw salmon, skin off cut into cubes, 1 cup cherry tomatoes halved, 1 Lebanese wholemeal bread, 1 lemon wedges, 0 ...
... half the oil in a large frying pan over medium-high heat. Working in batches, place one-third cupfuls of salmon mixture in pan. Using a spatula, flatten mixture in pan to form 2cm-thick round patties. Cook patties for 3 ...
... cucumber peeled into ribbons, 2 tbs Hoyt's sesame seeds, 1 lime. Method: Remove the skin from the salmon fillet if necessary and cut into cubes. Place the rice, red capsicum, Wattie's Supersweet Corn Kernels, Wattie ...
... , olives and sweet cherry tomatoes. Enjoy a flavourful and fulfilling meal today!; Ingredients: 95 g John West Salmon Tempters - olive oil Blend drained, oil reserved, 150 g Vetta Ready pasta fibre penne cooked following ...
... , 1 medium lemon juice and zest, 25 g ground almonds, 0.5 bunch parsley fresh, finely chopped, 400 g salmon 4 boneless, skinless fillets, 250 g tenderstem broccoli trimmed. Method: Pre-heat the oven to 200°C/180°C fan ...
... cut into florets, 400 g cans no-added-salt diced tomatoes, 200 g cherry tomatoes halved, 415 g can red salmon flaked, 60 g baby spinach leaves, 1 cup basil leaves, 0.5 cup parmesan finely grated, 100 g Woolworths light ...
... ingredients in a small bowl. Season with salt and pepper. Heat oil in large frying pan over medium heat. Cook salmon, skin-side down, for 5 minutes. Turn and cook for a further 5 minutes or until cooked to your liking ...
... coriander leaves removed, 1 bunch mint leaves removed, 150 g snowpeas trimmed, thinly sliced lengthways, 415 g can red salmon* drained, flaked, 2 tbs light soy sauce, 2 tsp brown sugar. Method: Cook noodles as per pack ...
... sprigs, 2 spring onions finely chopped, 250 g cherry tomatoes halved, 1 cos lettuce leaves separated, 415 g pink salmon drained and flaked, 420 g chickpeas drained, 1 tbs olive oil, 1 egg, 0.33 cup quinoa flakes, 1 ...
... juice. Refrigerate until needed. Heat a non-stick frying pan over medium-high heat. Brush both sides of the salmon portions with a little extra oil and season with salt and pepper. Cook skin-side down for 4 minutes until ...
... of flavours. Ingredients: 3 tbs sesame oil, 200 g salmon fillet cooked, no skin or bone and torn, 8 ... High fibre; Asparagus; Spring rolls; Low sugar; Entrees; Salmon; Pescatarian; Tree nut free; High protein; Chinese; ...
... paste followed by the tomatoes and bring to the boil. Cook for 5 minutes. Reduce to a simmer, add the salmon and season. Cook for 8 minutes or until cooked through. Stir through the cream and some of the yoghurt leaving ...
... coconut milk, 200 g bamboo shoots drained, 2 tbs pea aubergines, 75 g baby corn halved lengthways, 400 g salmon fillets pinboned, skinned, cut into chunks. Method: In a large frying pan, heat the oil, add the curry paste ...
... on a lightly oiled baking tin and season. Mix together the mustard, honey and dill and drizzle over the salmon. Place in a preheated oven, 220°C for 8 minutes or until cooked through. Serve with some new potatoes and ...
... with paper towel. Combine pesto and 1 tbs of the remaining oil in a small bowl. Spread pesto mixture over salmon. Season with pepper. Place four 30 x 45cm pieces of baking paper on a flat surface. Divide couscous, beans ...
... 1 lemon juiced. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place salmon on a large plate and pat dry with paper towel. Generously season skin with salt and set aside until ready ...
... a cold, large non-stick frying pan. Place over high heat for 3 minutes or until it starts to sizzle. Turn salmon over and cook for a further 3-4 minutes or until just cooked through and skin is crisp. Transfer to a plate ...
... a meal to delight the whole family. Ingredients: 4 salmon skin on, 2 large tomatoes roughly chopped, 1 tsp ... a large non-stick frying pan over medium-high heat. Cook salmon, skin-side down, for 5 minutes or until crisp. ...
... grated beetroot and mix well. This will release the beetroot juices. Spread 1/3 of the mixture over skin of salmon and place skin-side down in a glass or ceramic dish. Spread remaining mixture evenly over flesh side of ...
... . Cover with baking paper then weigh down with a second heavy pan. Cook for 3-4 minutes or until salmon skin is very crisp. Turn salmon over, add capers to pan and cook for 1 minute or until capers are crisp. Transfer ...
... 0.5 cup sweet chilli sauce, 1 sweet potato, 2 free-range egg, 150 g raw almonds, 260 g Tassal fresh Tassie salmon skin-off, 1.5 cup fresh bread crumbs. Method: Pre-heat oven to 190°C. Peel and cut sweet potato into fires ...
... Aioli, One Night In Mexico Flame Grilled BBQ Seasoning, chives, Ciabatta Rolls, Little Gem Lettuce. Method: Cut the salmon into 2cm thick pieces and remove the skin. Combine 1 tablespoon oil and the seasoning in a bowl ...
... to packet instructions, adding sugar snap peas and edamame in the last 2 minutes of cooking. Drain well. Move salmon to top of tray. Add noodle mixture, cabbage, radish, lemon juice and oil to tray, then toss gently to ...
... , 2 radish thinly sliced, 2 tbs seed mix with pepitas and sunflower seeds, 0.25 tsp ground cumin, 140 g salmon fillet skin on, 1 tsp extra virgin olive oil, 1 tsp sea salt flakes, 125 g microwave super grains rice mix ...
... leaves picked. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place salmon, skin-sides down, on tray. Zest 1 lemon. Combine olives, capers, oil, lemon zest and pine nuts in a bowl ...
... and cut the remaining lemon into wedges. Stir capers, chives, dill and lemon juice into sauce. Season. Return salmon to pan and spoon over a little sauce. Serve with mash, green beans and lemon wedges. Categories: Easter ...
... cut into wedges. Method: Heat half of the oil in a large frying pan over medium-high heat. Cook salmon for 3 minutes or until almost cooked through. Turn over, then cook for 2 minutes, brushing with sweet chilli sauce ...
... fresh, chopped, 4 tbs Greek style yoghurt. Method: Preheat the oven to 200°C/180°C fan-forced. Brush the salmon fillets with half of the oil and coat with half of the ras el hanout. Tip the cauliflower, red onion ...
... 220°C/200°C fan-forced. Grease a baking dish and line with baking paper. Thinly slice one lemon. Place salmon, skin-side down, in the baking dish. Juice remaining lemon into a bowl. Add parsley, garlic, mustard and oil ...
... miso paste, 0.25 cup mirin, 2 tbs soy sauce, 10 g ginger 4cm-piece ginger, 1 tbs brown sugar, 4 salmon fillets, 1 bunch broccolini, 1 long red chilli, 1 tsp sesame seeds, 2 spring onions. Method: Preheat oven to 230°C ...
... from packaging and pat dry with a paper towel. Heat oil in a large frying pan over medium-high heat. Add salmon and cook skin side down and cook for 3 minutes. Turn and cook for a further 3 minutes or until cooked to ...
... table in 10 minutes, perfect for a busy weeknight. Ingredients: 1 tbs vegetable oil, 460 g Woolworths skin-on salmon portions, 450 g pkt microwave white long-grain rice, 315 g Woolworths Thai salad kit, 0.25 cup sweet ...
... , 1.5 tbs brown sugar, 0.5 tsp sesame oil, 4 cm ginger finely grated, 4 frozen Ocean Chef Atlantic Salmon Portions skin on, thawed, 1 bunch broccolini trimmed, 1 bunch baby pak choy halved lengthwise, 1 long red chilli ...
... .33 cup panko breadcrumbs, 2 tbs pistachio dukkah, 2 tbs extra virgin olive oil, 300 g pkt Tassal Fresh Tassie Salmon, skin off, 200 g tub Chris' Homestyle Smooth Hommus Dip, 1 lemon, 160 g Mix-a-Mato® tomatoes sliced, 0 ...
... edamame cooked, 2 tbs salt-reduced soy sauce. Method: Preheat air fryer to 200°C for 3 minutes. Place salmon and sriracha in a shallow dish. Toss to coat. Line air-fryer basket with baking paper, trimming to fit. Place ...
... on a plate. Whisk honey, oil and garlic in a small bowl. Brush salmon with half of the honey mixture. Sprinkle with sesame seeds. Cook salmon in a 5L air fryer for 8 minutes for medium or until golden-brown and cooked ...
... Steam Potatoes with Butter & Herb, 2 tbs capers, 1 lemon, 1 lemon to serve, 1 tbs olive oil. Method: Pat salmon fillets dry with paper towel and season with salt and pepper to taste. Place 1 tbs oil in a large non-stick ...
... salt and pepper and set aside. Heat remaining oil in a large non-stick frying pan over medium-high heat. Spray salmon with oil spray and cook skin-side down, for 2-4 minutes or until golden and crisp. Turn and cook for ...
... . Cook potatoes according to packet instructions. Using the back of a fork, lightly crush potatoes. Meanwhile, pat salmon skin dry with paper towels. Heat remaining oil in a large non-stick frying pan over medium-high ...
... juice, 1 lime, 0.33 cup coriander sprigs, 200 g Solanato tomatoes, 1 pkt little gem lettuce combo. Method: Place salmon into a ceramic or glass bowl. Pour over lime juice and toss to coat. Set aside for 10 minutes. The ...
... . Cover to keep warm. Slice when cool. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add salmon steaks, skin side down and cook for 3 minutes. Turn and cook for 2-3 minutes or until cooked to your ...
... and olive pesto. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Place 4 x 150g salmon fillets on tray and spread each with 2 tbs almond and olive pesto. Toss 200g green beans and 260g sweet berry ...
... and chilli, if using. Preheat grill on high. Line 2 baking trays with foil and spray well with oil. Arrange salmon, skin-side up, on 1 tray, spoon over three-quarters of the syrup mixture. Arrange zucchini and mango on ...
... in half, 3 tsp lemongrass finely chopped, 1 tbs vegetable oil, 1 long red chilli deseeded. Method: Place salmon, lemongrass, ginger, sauce, 1 tsp sesame oil and 1 tsp salt in a food processor. Pulse until finely chopped ...
... recipe is easy to make and ready in 20 minutes. Dinner's done in a dash!; Ingredients: 460 g skinless salmon fillets, 0.25 cup teriyaki sauce, 450 g microwave long-grain white rice, 350 g Asian-style salad kit, 3 tsp ...
... of peaches with olive oil and cook for 1-2 minutes each side until lightly charred. Slice into thin wedges. Season salmon to taste. Cook skin-side down for 4 minutes. Turn and cook other side for 2-3 minutes, or until ...
... lemon juice, 1 cup broccoli steamed, chopped, 1 tbs parsley chopped, 1 cup wholemeal pasta cooked, 95 g tin salmon in spring water drained, flaked, 1 tsp olive oil. Method: Combine 1 cup cooked wholegrain pasta, 95g tin ...
... cup raisins, 120 g salad leaves, 3 salmon portions. Method: Cut each salmon portion into 4 slices. Brush with a ... -stick frying pan over medium-high heat. Cook salmon, in batches, turning halfway through cooking, for ...
... Combine mayonnaise, orange juice, chives, garlic and orange rind in a jug. Taste and season with salt. Set aside. Place salmon in a glass dish and drizzle with 1 tbs of oil. Season with salt. Place potatoes in a bowl and ...
... , skin-side up, on a large plate. Drizzle with oil. Sprinkle with salt, to taste, and rub into skin. Place salmon, skin-side down, in a large, non-stick frying pan over medium-high heat. Cook for 5-6 minutes or until ...
... Cook Sauté Kit Asian Greens. Method: Preheat oven to 180°C and line a baking tray with baking paper. Coat salmon fillets with half of the teriyaki sauce, then place on prepared baking tray and bake for 10-12 minutes or ...
... easy and affordable enough to have on weekly rotation. Ingredients: 150 g green beans thinly sliced on an angle, 4 salmon fillets, 1 cup small basil leaves, 1 tbs capers rinsed, 2 tbs extra virgin olive oil, 1.5 cup tri ...
... of each other, with short side towards you. Add quarter of the mash at the end nearest you. Top with one salmon fillet and 1 tbs leek mixture. Fold in pastry sides and roll up to enclose. Place, seam-side down, on one ...
... green capsicum, deseeded, 1 celery stalk, 1 zucchini, mixed salad, 200 g crème fraiche, 200 g boneless skinless salmon in spring water, 1 tbs olive oil, 3 free range eggs, 1 tbs dill, 2 shortcrust pastry. Method: Preheat ...
... fillets skin-off. Method: Preheat oven to 200ºC and line a baking tray with non-stick baking paper. Place salmon fillets on the tray and set aside. Place oil in a small saucepan over medium heat. Add onion and cook for ...
... for 3 minutes, turning until charred on all sides. Transfer to a plate. Flake salmon into large pieces and discard skin. Combine salmon with snow peas, cucumber, peaches and rocket on a serving platter. To serve, drizzle ...
... and stack Varoma Dish and Varoma Tray on top of lid. Cook Varoma Temp, 15 minutes, speed 1. Serve Salmon on top of vegetables and drizzle with sauce from Varoma Tray. Divide stir-fry between bowls and scatter coriander ...
... a sausage shape on the long side. Roll up. Cut into 5 pieces. Repeat with remaining pastry and salmon mixture. Brush salmon rolls with whisked egg. Sprinkle with sesame seeds and a little sea salt. Bake for 20-25 minutes ...
... Tortillas, 5 ml olive oil cooking spray, 2 tsp chilli powder, 1 tbs extra virgin olive oil, 260 g skinless salmon fillets cut into 2cm pieces, 450 g microwave brown rice, 1 avocado mashed, 1 lime juiced, 3 spring onions ...
... with a fork. In a medium bowl, whisk eggs, cream, dill, capers and salt and pepper together. Scatter salmon into pastry shell and pour over cream mixture. Cut cheese into wedges and arrange on top of filling. Bake for ...
... sugar, sesame oil, shallots, coriander and ginger in a jug. Set aside. Place salmon fillets on a baking tray lined with baking paper. Grill salmon on each side for 3 minutes or until cooked to your liking. Place baby bok ...
... of mangoes and place in a medium bowl. Add cucumber, chilli and lime juice. Mix well and place in fridge. Place salmon fillets on a medium heat BBQ and cook for 4 minutes on one side, turn over and baste with reserved ...
... , 60 g baby rocket leaves. Method: Preheat the oven to 200°C. Line a baking tray with baking paper. Pat salmon dry with paper towel. Combine the parsley, capers, lemon rind and oil in a bowl. Season with salt and pepper ...
... and capers in a jug. Season. Heat remaining oil in a large non-stick frying pan over medium- high heat. Cook salmon, skin-side down, for 5 minutes or until crisp and brown. Turn and cook for a further 1 minute for medium ...
... mixture. Cover and refrigerate for at least 30 minutes. Heat a BBQ plate or chargrill over high heat. Cook salmon cutlets for 2 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil ...
... .33 cup Woolworths natural almond kernels toasted, coarsely chopped, 2 lemon 1 juiced, 1 cut into cheeks. Method: Place salmon on a plate and rub with 1 tbs oil. Sprinkle both sides with dukkah. Heat another 1 tbs oil in ...
... kaffir lime leaf and chilli. Serve with rice noodles and lime halves. Categories: Zucchini; Green curry; Salmon; Pescatarian; Egg free; Wheat free; Indian; Peanut free; Dairy free; Fish; Quick and easy dinner; Tree ...
... , cinnamon and pepper with remaining oil in a bowl. Rub spice mixture all over salmon fillets. Heat a frying pan over medium heat, cook salmon for 2-3 minutes each side. Remove from pan and rest for 3 minutes. Drain ...
... ensuring it's fully immersed. Simmer for 5 minutes or until cooked to your liking. Transfer salmon to a plate and flake with a fork. Set aside to cool. Combine dressing ingredients in a bowl and whisk until well combined ...
... chopped, 0.25 cup chives finely chopped, 4 large vol-au-vent cases, 1 pinch sea salt ground. Method: Place salmon fillets into a deep frying pan. Cover with cold water and place over a medium heat. Bring to a simmer and ...
... 1 minute until soft. Remove, rinse in cold water and drain. Heat 1/2 of the peanut oil in a wok and cook salmon cubes for 6 minutes, 3 minutes on each side. Set aside. Add the rest of the peanut oil to the pan and cook ...
... 120 g mixed baby salad leaves. Method: Combine paprika, oregano, 2 tbs oil, zest and lime juice in a bowl. Add salmon and toss to coat. Place 3 zucchini ribbons on top of each other to form a stack. Repeat with remaining ...
... 2 tbs soy sauce, 3 cup brown rice cooked, 1 pkt little gem lettuce combo, 2 salmon fillets. Method: Preheat oven to 180°C. Place Bag & Bake salmon on a tray and bake for 10 minutes. Rest for 5 minutes, then place fish in ...
... the like. Ingredients: 150 g Tassal smoked Tassie salmon torn in half, 2 bunches asparagus trimmed, 2 ... is just set. Transfer tarts to a serving board. Divide salmon, onion and dill between tarts. Cut into pieces. Serve ...
... 200 g plain Greek-style yoghurt, 1 pinch pepper, 2.5 tbs olive oil, 1 bunch dill, 1 bunch thyme, 2 pkt salmon roasts, 1 pinch pink salt ground. Method: Preheat oven to 200°C. Place oil, leeks and wine into a roasting pan ...
... crisp. Turn, add remaining teriyaki sauce and cook for 1-2 minutes, basting occasionally with sauce. Serve salmon with steamed rice and sesame greens. Categories: Quick and easy lunch; Fish dishes; Japanese; Spinach ...
... fillets. Remove bones. Heat oil in a large non-stick frying pan over medium-high heat. Add salmon, skin-side down. Cook for 4 minutes until crisp. Turn and cook for 3-4 minutes or until cooked to your liking. Meanwhile ...
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