by Great Australian Seafood | Nov 3, 2020 | Salmon, Weeknight Recipes
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 10 minutes Cook time: 20 minutes Ingredients 150g Tassal hot smoked salmon, broken into small chunks1 tbsp rice wine vinegar1 tsp brown sugar2 tbsp soy sauce3 eggs, beaten2 tbsp peanut oil½ onion finely diced5cm...
by Great Australian Seafood | Nov 3, 2020 | Salmon, Fish, Weeknight Recipes, Salad
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 10 minutes Cook time: 20 minutes Ingredients 2 portions (approx. 260g) Tassal salmon fillets, skin-on, cut into 4cm cubes1 tbsp olive oil½ red capsicum, cut into 3cm squares½ yellow capsicum, cut into 3cm...
by Great Australian Seafood | Nov 3, 2020 | Salmon, Fish, Weeknight Recipes
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 15 minutes Cook time: 55 minutes Ingredients 2 portions (approx. 260g) Tassal salmon fillets, skin-on½ tbsp olive oil4 baby chat potatoes3-4 small chunks pumpkin, skin-on6-8 brussels sprouts, halved4-6 cloves...
by Great Australian Seafood | Nov 3, 2020 | Salmon, Fish
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 10 minutes Cook time: 25 minutes Ingredients 2 portions (approx. 260g) Tassal salmon, skin-offfreshly ground black pepper and sea salt to taste2 tbsp olive oil2 tbsp fresh parsley, chopped1 tsp thyme, chopped¼...
by Great Australian Seafood | Nov 3, 2020 | Salmon, Fish, Entertaining Recipes
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 10 minutes Cook time: 50 minutes Ingredients • 2 portions (approx. 260g) Tassal salmon fillets, skin-off• 2 tsp Dijon mustard• freshly ground black pepper and salt• 1 lemon, zested• ½ brown onion, finely...
by Great Australian Seafood | Nov 1, 2020 | Salmon, Fish, Weeknight Recipes
Created by: Tassal Tasmanian Salmon Serves: 2 Prep time: 10 minutes Cook time: 30 minutes Ingredients 2 portions (approx. 260g) Tassal salmon fillets, skin-off, cut into 4cm cubes½ tbsp coconut oil2 tbsp green curry paste1 lemongrass stalk, bruised, (optional)270ml...
