Related Searches: Baked Salmon In Foil, Baked Salmon With Lemon
... into wedges. Method: 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 ...
... 1 lemon to serve, 1 tbs olive oil. Method: Pat salmon fillets dry with paper towel and season with salt and pepper ... to your liking. Transfer to a plate and cover with foil to keep warm. Add capers to pan and toss for ...
... -sides down, for 6 minutes. Turn over. Cook for 4 minutes or until salmon is just cooked through. Transfer to a plate. Rest, loosely covered with foil, for 2 minutes. Heat remaining oil in same pan over medium-high heat ...
... down, for 6 minutes. Turn over. Cook for 4 minutes or until salmon is just cooked through. Transfer to a plate. Rest, loosely covered with foil, for 2 minutes. Meanwhile, place couscous in a large heatproof bowl. Add ...
... , soy and ginger in a small bowl. Turn to coat. Place salmon on a 30cm square piece of foil and bring up edges to enclose tightly. Bake salmon for 6 minutes or until just cooked through. Set aside to cool slightly. Flake ...
... a serving plate. Cover with foil. Rest for 5 minutes. Meanwhile, cut remaining lemons in half. Place on grill cut side-down and grill for 2 minutes or until lightly charred. Drizzle salmon with salsa verde and serve with ...
... large non-stick frying pan over medium-high heat. Cook salmon for 4 minutes each side for medium or until cooked to ... from heat. Transfer to a plate. Loosely cover with foil and rest for 5 minutes. Heat remaining oil in a ...
... pan until hot and spray lightly with oil. Add the salmon and cook for 3-4 minutes on each side or until cooked through. Remove from the pan, wrap loosely in foil and leave to rest for 5 minutes. Meanwhile, cook the ...
... juice, sesame oil 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 ...
... .5 bunch asparagus trimmed, cut in half, 800 g salmon filets scaled and deboned, 4 tbs dry barbecue seasoning, ... and sliced lemon topping off each fish, fold the foil over the fish to create packages. Add to the grill ...
... over the fish, stuffing a little in the cavity if you like. Loosely pull together the edges of the foil over the salmon, and seal. Bake in the oven for about 1 1/4 hours, calculating cooking time at 10 minutes per ...
... peeled, pitted, sliced, 1 pinch salt, 1 pinch pepper. Method: Preheat the oven to 200°C. Wrap the smoked salmon in foil placing it onto a baking sheet and into the oven to warm for 10 minutes. Remove the fish from the ...
... 2 hours or overnight. Preheat the oven to 200°C (Gas 6). Remove the salmon from the bag and place each one in the middle of a square sheet of foil. Roll up the sides to make baskets and pour over any remaining marinade ...
... paper. Brush all over with olive oil and season with salt and pepper. Fold baking paper and foil over salmon to enclose. Transfer parcel to barbecue. Close hood and cook for 20 minutes. Meanwhile, combine capers, onion ...
... tea, rice and sugar and spread in centre of foil. Grease a wire rack that fits inside wok. Heat wok for a few minutes until mixture starts to smoke. Meanwhile, season salmon and place onto rack. Cook, covered for 10 ...
... . Method: Pre-heat the oven to 170°C/150°C fan-forced. Line a baking tray with foil, drizzle lightly with oil and place the salmon fillets skin side down on the tray. In a small bowl, add lemon zest to the red pesto ...
... 1 tablespoon of vegetable oil, rub over both sides of the salmon. Season with salt and pepper. Cook, skin-side down, ... to a plate, skin-side up & cover loosely with foil. Set aside for 5 minutes to rest. Meanwhile, heat ...
... 2 tbs parsley fresh, chopped. Method: Pre-heat the oven to 180°C. Place the salmon fillets in a lightly oiled roasting tin, squeeze over lemon juice, cover with foil and bake for 15 minutes. Heat the rest of the oil in a ...
... watercress, 1 pinch salt, 1 pinch pepper. Method: Season the salmon with the salt and rub over the lemon rind. Leave to ... cloves and thyme sprigs around the fish and cover with foil. Place in a preheated oven, 140°C for 15 ...
... rack or wire rack and place over a roasting tin. Pour the measurement hot water into the tin. Lay the salmon steaks on the rack, cover tightly with foil and cook in a preheated oven, 180°C for 15 minutes, or until the ...
... . 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 to keep warm. Repeat. Meanwhile, cook noodles following ...
... Add herbs and season with salt and pepper. Divide mixture between salmon, piling on top of the fillets. Spoon over butter mixture from the pan. Cover dish with foil, sealing well. Bake for 15 to 20 minutes, depending on ...
... soft light brown sugar, 0.5 tsp salt, 4 skinless salmon fillets about 150 each, 2 tbs olive oil, 1 onion thinly ... grill on its highest setting and line a grill pan with foil. Brush the fish with a little oil on both sides ...
... . Cook tortillas for 1 minute on each side or until charred. Transfer to a plate and cover with foil. Sprinkle taco seasoning over salmon fillets. Chargrill for 2-3 minutes each side or until cooked to your liking. Flake ...
... the smoke mix. Line a wok with a large sheet of foil, allowing it to overhang the edges, and pour in the smoke ... . Quickly remove the lid from the wok and place the salmon fillets, skin side down, on the trivet. Cover and ...
... 1 cup double cream, 125 g sliced smoked salmon, 150 g salmon fillet thinly sliced, 1 pinch salt. Method: ... , then the smoked fish slices. Cover the top with foil and lower into the slow cooker pot. Pour boiling water ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... break the bank either!; Ingredients: 8 free range eggs washed, 540 g dried soba noodles, 900 g skinless salmon fillets, 3 carrots, 4 spring onion cut on the diagonal into thin slices, 2 Lebanese cucumbers cut into rounds ...
... 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 ...
... 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 ...
... , 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 ...
... 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 ...
... 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 ...
... 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 ...
... spray, 0.25 cup plain flour, 0.5 cup panko breadcrumbs, 1 free range egg lightly beaten, 300 g skinless salmon fillets cut into 1cm-thick fingers, 0.5 cup Greek-style yoghurt, 1 lemon zested, juiced, 0.25 punnet dill ...
... 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 ...
... paper around it, twisting the edges of the paper tightly so that you have a sausage shape. Repeat until all the salmon has been used. Chill for 15-30 minutes to firm. When ready to serve, cut the rye bread into small ...
... 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 ...
... 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 ...
... 1 tbs crushed chilli, 1 tbs salt-reduced soy sauce, 2 cloves garlic crushed, 1 tsp brown sugar, 460 g skinless salmon fillets (4-pack), 500 g brown rice & riceberry, 150 g snow peas trimmed, 0.25 bunch mint leaves picked ...
... , 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 ...
... 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 ...
... in a bowl and stir until smooth. Season with freshly ground black pepper. Remove and discard skin from salmon. Flake salmon. Cut each roll in half horizontally. Spread cut side of each roll with cream cheese. Top with ...
... . 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 ...
... 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 ...
... 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 ...
... 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 ...
... & quinoa blend following packet instructions. Heat a chargrill or barbecue grill over medium-high heat. Brush salmon with oil and season. Cook salmon, skin-side down, for 4 minutes. Turn and cook for 2-3 minutes or until ...
... 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 ...
... .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 ...
... mint, 1 bunch spring onion finely sliced, 0.5 punnet tomato cherry red, 0.25 cup peanuts unsalted chopped, 4 salmon fillets skin off, 0.5 cup lime and chili vinaigrette, 1 cup thai basil, 1 tbs brown sugar. Method: In ...
... 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 ...
... 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 ...
... 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 Kikkoman soy sauce, 1.5 cups sushi rice, 2 tbs brown sugar, 1 tsp sesame oil, 250 g salmon fillets skin on, 1 lebanese cucumber thinly sliced into rounds, 0.25 small red cabbage finely shredded, 1 large avocado ...
... : 0.66 cup Macro whole grain freekeh, 2 tbs Macro black chia seeds, 2 tsp ground cumin, 460 g skinless salmon fillets, 5 ml olive oil cooking spray, 200 g Solanato tomatoes halved, 1 small red onion halved, thinly sliced ...
... rounds to serve. Method: Heat 1 tbs oil in a medium, non-stick frying pan over medium-high heat. Cook salmon for 4 minutes on each side or until just cooked through. Set aside to cool for 5 minutes. Coarsely flake. Place ...
... , scraping base of pan with a wooden spoon. Add tomatoes, olives and stock, then bring to the boil. Return salmon to pan and cook for 1 minute or until warmed through. Scatter over basil and serve with lemon wedges and ...
... , 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 ...
... chopped, 75 g sundried tomatoes oil reserved. Method: Preheat the oven to 200°C/180°C fan-forced. Place the salmon fillets on a lightly oiled baking sheet. Mix the walnuts, lemon zest, dill and butter in a small bowl and ...
... 40 g parmesan grated, 50 g breadcrumbs, 200 g mixed lettuce. Method: Pre-heat the oven to 180°C. Place the salmon on a lined baking tray. Add the parsley, lemon zest, garlic, parmesan, breadcrumbs and olive oil to a food ...
... with oil. Coat the top side of each fillet with dukkah. Heat a greased barbecue plate on medium heat. Cook salmon for 3 minutes on each side or until cooked to your liking. Transfer to a large plate. Cover to keep warm ...
... and just cooked through. Pour half the ponzu sauce into pan and simmer for 30 seconds or until syrupy. Transfer salmon to a plate and set aside for 4-5 minutes or until cool enough to handle. Flake into large pieces ...
... 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 ...
... , 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 ...
... half, 0.5 cucumber deseeded, cut into sticks, 12 slices smoked salmon, 80 g sushi ginger, 60 ml soy sauce, 20 g ... mat. Top the rolls with the slices of smoked salmon before slicing each roll into 8 pieces, arranging them ...
... few minutes, serve it with piping hot rice and you have a dinner that's better than takeout. Ingredients: 4 salmon fillets, 2 tsp fish sauce divided, 1 tbs vegetable oil, 4 tbs Thai green curry paste, 1 cups coconut milk ...
... a plate, then sprinkle with spice mixture. Heat a large non-stick frying pan over medium-high heat. Add salmon and cook for 2 minutes each side for medium, or until lightly browned and cooked to your liking. Transfer to ...
... Ingredients: 45 g creme fraiche grated, 30 g green onions chopped, 1 pinch salt, 2 lemon cut into slices, 900 g salmon fillet, 900 g baby potatoes brushed, cut into half, 2 L water, 0.9 cup white wine. Method: In a small ...
... juiced, 1 cut into wedges, 1 bunch dill chopped, 0.5 cup Flora Buttery Spread, 900 g skin-off salmon fillets cut into 3cm cubes, 1 baguette sliced, chargrilled, 8 metal skewers. Method: Combine garlic, lemon zest, lemon ...
... , 2 tbs drained baby capers, 0.25 bunch dill leaves picked, 1 tbs extra virgin olive oil. Method: Cook salmon according to packet instructions. Shave fennel and place in a bowl. Juice 1 lemon. Add half of the lemon juice ...
... bowl. Combine vinegar and oil in a small bowl. Add to salad and toss gently to combine. Place salmon and salad on serving plates. Serve. Categories: Fish; Australian; Dinner; Fish dishes; Autumn; Mar 2024; Quick and easy ...
... : 1 lime, 2 tbs white miso paste, 0.5 cup panko breadcrumbs, 4 frozen Ocean Chef Skin-on Atlantic Salmon Portions thawed, 5 ml extra virgin olive oil cooking spray, 180 g dried soba noodles, 1 carrot shredded, 250 ...
... 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 ...
... cooking liquid, lemon juice and dill. Cook for 1 minute or until heated through. Add ricotta mixture and salmon to pasta and toss to combine. Serve topped with zest and extra dill. Categories: Asparagus; Spinach; Smoked ...
... 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 ...
... 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 ...
... , 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 ...
... sweet chilli sauce. Method: Preheat oven to 230°C. Combine sweet chilli and oyster sauces in a bowl. Brush salmon with sauce. Place veggies on a baking paper-lined baking tray. Drizzle over olive oil and season. Bake for ...
... soft but not brown. Cool. Combine creams, egg, basil and cooled leek in a bowl. Season. Gently stir in salmon. Spoon into pastry case. Bake for 45 minutes or until the filling is cooked and golden. Top with extra basil ...
... cheese over the base of 2 toasted Abe's Bagels. Top with slices of cucumber and Tassal Tassie smoked salmon. Finish with a little thinly sliced onion, a sprinkle of capers and watercress leaves. Replace bagel lid and ...
... onion finely sliced, 1 tbs capers chopped, 4 bagels split, toasted, 30 g baby rocket leaves, 180 g smoked salmon. Method: Combine sour cream, horseradish, capers, lemon juice and dill in a bowl. Top bagels with rocket ...
... , 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 ...
... Bagels. Spread each half with butter. Layer each of the bases with baby spinach, 2 slices Tassal Smoked Tassie Salmon, sliced radish and a poached egg. Season with Salt & Pepper to taste. Sandwich with bagel tops and ...
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