Related Searches: Crispy Skinned Salmon, Oven Baked Salmon
... olive oil cooking spray, 260 g salmon fillets skin off, 180 g dried soba noodles, 200 g green beans trimmed, ... small bowl and set aside until ready to use. Spray same pan with oil and place over medium heat. Cook salmon ...
... peeled, grated, 260 g Tassal salmon fillets skin-off, 250 g Hakubaku Organic Udon Noodle, 1 tbs peanut oil, 1 ... sesame oil, soy sauce and ginger in a medium bowl. Add salmon and coat well. Set aside for 10 minutes. Bring ...
... in a small bowl. Pour over salmon and turn to coat. Bake for 12 minutes, basting salmon with marinade from the tray halfway through cooking, or until salmon is just cooked through. Meanwhile, cook noodles in a saucepan ...
... sugar, 1 cup coconut milk, 225 g bok choy, 225 g salmon fillets cut into cubes, 110 g sugar snap peas. Method: In a large bowl of boiling water, place the noodles and let it soften for 10 minutes. In a large pot over ...
... soy sauce, 2 tsp brown sugar. Method: Cook noodles as per pack instructions. Add snowpeas and cook for 1 minute. Drain both and place into a large bowl. Add salmon, bean sprouts, mint, coriander and chilli. Toss together ...
... finely shredded, pickled pink ginger, 1 tbs miso paste, left over salmon. Method: Flake large pieces of salmon into a bowl. Pour 2 cups of boiling water over salmon, noodles and broccoli. Stir in 1 tbs miso paste. Serve ...
... the heat and simmer for 1 minute. Drain the noodles well, return to the pan and toss with the sesame oil and sprinkle over the seeds. Divide the salmon among 4 serving bowls and top with the sauce. Serve with steamed ...
... and salad sprinkle) in a large serving bowl. Add prepared noodles and toss to combine. Flake apart the salmon using two forks. Add flaked salmon and sauce from the pan to the soba noodle salad, toss to combine, and serve ...
... . Place milk powder in a small bowl. Add 1/3 cup of cooking liquid from pan and stir until smooth. Add to pan with salmon and lime juice, stir and heat through. Ladle over noodles. Serve topped with bean shoots, herbs ...
... green sauce. Cook for 2 minutes to reheat. Divide the pea sauce between four wide bowls and top each with noodles and salmon. Finish with chopped spring onion tips, a squeeze of lime juice and the remaining coriander ...
... , 200 g udon noodles, 1 pinch pepper, 2 tbs soy sauce, 1 tsp caster sugar, 1 pinch salt. Method: Combine sake, shallots, ginger, soy sauce and sugar in a bowl. Season with salt and pepper. Place salmon cutlets into a ...
... of vegetables. Cover and simmer for 4 minutes or until salmon is just cooked through and flakes easily. Meanwhile, place rice noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until ...
... wedges, 4 cup chicken stock. Method: Preheat oven to 190°C. Cook salmon following the packet directions. Place noodles into a large bowl and cover with boiling water. Set aside for 15 minutes. Meanwhile, combine curry ...
... coat. Set aside. Cook noodles according to packet instructions. Refresh under cold water. Drain well and place in a large bowl. Heat a large non-stick frying pan over medium-high heat. Drizzle salmon, skin-side up, with ...
Ingredients: 440 g thin egg noodles cooked following packet instructions, 4 salmon fillets, 1 carrot peeled, 1 bunch ... and ginger into very thin strips. Place in a bowl. Wash coriander well. Remove leaves and set aside. ...
... cook for a further 1 minute or until just cooked through. Repeat with remaining salmon fillets. Meanwhile, place peas in a microwave-safe bowl. Microwave, covered, on high for 3 minutes or until bright green and tender ...
... plate. Pat dry 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 ...
... a baking tray with oil and line with baking paper. Place salmon, flesh-side up, on a plate lined with paper towel. Refrigerate until required. Toss potato in a bowl with oil and season. Place onto tray. Bake for 20-25 ...
... . Season to taste. Combine pasta, beans and half the dressing in a serving bowl, tossing gently to coat. Top with radish and salmon. Scatter over capers and extra dill sprigs, drizzle with remaining dressing and serve ...
... Set aside. Meanwhile, combine sesame seeds, poppy seeds and garlic in a shallow bowl. Pat salmon dry with paper towels, then coat both sides of salmon in seed mixture. Heat oil in a large non-stick frying pan over medium ...
... Prepare salad according to packet instructions, reserving crispy onions. Divide rice and salad among bowls, then top with salmon, and sprinkle with coriander and reserved crispy onion. Serve with lemon. Categories: Thai ...
... salad according to packet instructions, reserving crispy onions. Divide rice and salad among bowls, then top with salmon and drizzle with sweet chilli sauce. Sprinkle with coriander and reserved crispy onion. Serve ...
... the mint. Combine pineapple, cucumber, onion and chopped mint in a small bowl. Divide rice mixture amongst bowls and top with salmon. Spoon over pineapple mixture. Serve. Categories: Australian; Dinner; Claire; Healthier ...
... ginger finely grated, 4 frozen Ocean Chef Atlantic Salmon Portions skin on, thawed, 1 bunch broccolini ... bowl. Reserve half of the mixture and set aside. Add salmon to remaining mixture, turning to coat. Arrange salmon ...
... into wedges. Combine tomato, parsley, cucumber, onion, garlic, zest and juice in a bowl to create tabouli. Serve salmon with tabouli, remaining hummus and lemon wedges. Categories: Easter; Australian; Dinner; Fish dishes ...
... . Reserve the fruit. Combine 2 tablespoons of the oil, lemon and orange rind and thyme leaves in a bowl. Place the salmon skinned side down in a large baking paper lined rimmed oven tray. Spread thyme mixture over the ...
... oil, 5 ml extra virgin olive oil cooking spray. Method: Cut salmon into 16 cubes. Cut zucchini into 24 x 1-cm-thick ... onion, oil, garlic and 1 tbs water in a bowl. Preheat a large chargrill pan or barbecue grill over ...
... fryer basket with baking paper, trimming to fit. Place salmon in basket. Cook salmon for 6 minutes or until cooked to your liking. Remove skin. Flake salmon in bowl. Set aside. Meanwhile, rinse and drain rice three times ...
... separate grains. Place Brussels sprouts, apple, almonds, lemon juice and remaining oil in a bowl. Season and toss to combine. Serve salmon with couscous, salad and lemon cheeks. Categories: Low sugar; Aug 2021; Low salt ...
... a large non-stick frying pan over medium-high heat. Cook salmon, skin-side down, for 5 minutes or until crisp. Turn ... 21/2 minutes. Once warm, transfer to a large bowl, then add tomato, onion, parsley, cinnamon, juice of ...
... processor and process until finely chopped. Transfer to a bowl. Add grated beetroot and mix well. This will release ... juices. Spread 1/3 of the mixture over skin of salmon and place skin-side down in a glass or ceramic ...
... 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 ...
... pieces and remove the skin. Combine 1 tablespoon oil and the seasoning in a bowl. Add the salmon, stir gently to coat. Thread the salmon onto skewers. Cover. Refrigerate 5-10 minutes. For the salad; Combine the cucumber ...
... heat rice mix according to packet instructions. Drain vegetables. Combine vegetables and parsley in a bowl. Season. Place rice mix, salmon and salad on a plate. Sprinkle with seed mix. Serve. Categories: Fish; Quick and ...
... Combine olives, capers, oil, lemon zest and pine nuts in a bowl. Toss to combine. Spoon olive mixture over salmon. Bake for 6 minutes or until salmon is just cooked through. Meanwhile, cook beans in a medium saucepan of ...
... 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 ...
... to warm through. Meanwhile, place flour and breadcrumbs on separate plates. Place egg in a shallow bowl. Working with 1 salmon piece at a time, coat both sides in flour, dip in egg, then dip in breadcrumbs. Repeat ...
... through. Mix the yoghurt, chopped coriander and lemon zest in a small bowl. Serve the salmon with roasted cauliflower, onions and chickpeas, a drizzle of yoghurt sauce and extra chopped coriander on top. Categories ...
... 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. Mix well. Spoon parsley mixture ...
... . Bake for 12 minutes. Meanwhile, combine miso, mirin, soy, ginger and sugar in a bowl. Reserve half the mixture and set aside. Add salmon to remaining mixture, turning to coat. Move potato to one side of tray and top ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... olive oil cooking spray. Method: Combine ground coriander, paprika and mixed herbs in a small bowl. Spray salmon with oil. Place salmon on a plate, then sprinkle with spice mixture. Heat a large non-stick frying pan ...
... powder and cook for 30 seconds or until fragrant. Return salmon to pan and add coconut milk and lime leaves. Bring ... pepper. Combine rice and edamame in a microwave-safe bowl and microwave on high for 2 minutes or until ...
... 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 ... Season to taste. Transfer sauce to a bowl. Pierce the container of potatoes and microwave ...
... chilli, garlic, vinegar and 1/2 cup oil in a bowl. Season. Cook potatoes according to packet instructions. Using the ... of a fork, lightly crush potatoes. Meanwhile, pat salmon skin dry with paper towels. Heat remaining oil ...
... .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 fish turns opaque ...
... 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 ...
... stir in ginger. In a separate bowl, mix syrup, orange 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 ...
... 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 ...
... Stir in two-thirds of the sesame seeds. Divide rice mixture and salad among bowls. Top with salmon and any cooking juices. Serve scattered with onion and remaining sesame seeds. Categories: High fibre; High protein; 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. Using ...
... lemon juice, honey and mustard together in a salad bowl. Add salad leaves, dried cranberries, almonds and apple and toss. Divide among plates, top with salmon. Serve. Categories: High fibre; Apple; Low salt; Scandinavian ...
... . Add beans and cook for 1 minute. Drain and transfer to a large bowl. Cool. Add tomatoes, capers and basil, tossing to combine. Wrap each salmon fillet with a slice of prosciutto. Heat remaining oil in a large frying ...
... 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 ...
... jug with salt and pepper. Place snow peas in a bowl and cover with boiling water. Stand for 2 minutes until ... Transfer to a plate. Flake salmon into large pieces and discard skin. Combine salmon with snow peas, cucumber, ...
... & 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 ...
... tbs 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 ...
... 3 minutes or until 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 ...
... golden and crisp. Stand for 5 minutes, then transfer to a wire rack. Meanwhile, combine chilli powder and oil in a bowl. Season. Add salmon and stir gently to coat. Heat a large frying pan over medium-high heat. Add ...
... 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. Cut each pastry sheet in half. Top 4 ...
... leaving to sear on each side for 3 minutes. Remove from the heat and rest for 2 minutes. Portion the salad into 4 bowls and top with salmon fillet and garnish with sliced red chilli and chopped peanuts. Categories: Thai ...
... . Combine sumac, coriander, 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 ...