3 delicious salmon recipes guaranteed to improve your week


When it comes to sorting out food for the week, the story is always the same: you exhaust your easy, go-to recipes by Wednesday, and rely on fast food and convenience foods to get you through the weekend. weekend. Once Monday rolls around, the cycle begins again and your old favorite meals become a bit of a drag.

If you’re looking for culinary inspiration, it might be time for a little experimentation. You’ll want to introduce something new, a versatile ingredient that can be cooked a number of ways to keep your taste buds interested.

Enter the Tassal Salmon. Sourced from the cool waters of Tasmania, their farmers offer a sustainable version of your standard fish fillets. We’re talking fresh, cooked, cold-smoked salmon packed with omega-3s, so you can finally kick the momma for a balanced diet.

But the benefits don’t stop there. Salmon is known for its versatility, which means you can toss it in a pot, steam it, bake it, heck, even throw it on the BBQ, and you’ll still have a solid meal on your hands. . Best of all, salmon can be eaten any time of the day, so you’re not locked into one dish when doing your weekly shopping.

The only question left is how to cook it. Luckily, we’ve got your back with drool-worthy recipes that are practically guaranteed to get you hooked. Don’t say we didn’t warn you.

Cooked & Smoked Salmon With Herbed Cereal Salad

Serving: 2

Wow your guests with a deceptively simple dish, prepared and cooked in just 7 minutes.

Ingredients:

150g Tassal of cooked salmon (hot smoked) with cracked pepper, crumbled
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 red bell pepper, diced
1 medium Lebanese cucumber, thinly sliced
A handful of parsley leaves
A handful of coriander leaves
250g pre-cooked ancient grain microwave mix
1 ripe avocado, cut into pieces
Lemon wedges, for serving

Method:

  1. Place olive oil and lemon juice in a large bowl. Season generously with sea salt and freshly ground black pepper. Add the bell pepper, cucumber and herbs to the bowl.
  2. Heat the ancient grain mixture according to directions; transfer to a bowl and toss to combine.
  3. Place the grains on a plate to share and garnish with the avocado wedges and crumbled salmon. Serve with lemon wedges.

SLT Sandwich

Serving: 2

Cook up a storm with this delicious introduction to one of the Urban List office favorites: smoked salmon.

Ingredients:

250g Tassal smoked salmon
150g cream cheese
1-2 teaspoons of dill
1 tablespoon finely chopped chives
½ lemon squeezed and finely grated zest
8 slices sourdough bread, toasted
3 baby lettuces
½ punnet of cherry tomatoes, sliced
½ red onion
1 tablespoon of capers
Freshly ground black pepper

Method:

  1. In a small bowl, combine the cream cheese, dill, chives and lemon. Mix well
  2. Spread 4 slices of bread each with ¼ of the mixture.
  3. Layer of salmon, lettuce, tomato, capers and freshly ground black pepper
  4. Cover with another piece of bread and serve immediately.

Sauteed salmon with udon noodles

Serving: 2

Enjoy a new twist on a classic with the addition of skinless salmon fillets.

Ingredients:

300 g Tassal salmon fillets, skinless, cut into 3 cm pieces
2 teaspoons sesame oil
2 tsp soy sauce
3 cm peeled and grated fresh ginger
250g udon noodles
1 tablespoon peanut oil
½ medium brown onion, quartered
1 bunch broccolini, cut into 3 cm pieces
1 small red bell pepper, thinly sliced
1 cup edamame beans
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 spring onions, thinly sliced
1 ½ teaspoon black sesame seeds

Method:

  1. Combine sesame oil, soy sauce and ginger in medium bowl. Add the salmon and coat well, before reserving for 10 minutes.
  2. Bring a large pot of water to a boil. Cook the udon noodles for one minute until tender. Once boiled, remove the noddles, rinse with cold water and drain.
  3. Heat half the peanut oil in a wok. Cook salmon for four minutes, or until evenly cooked, and set aside.
  4. Add the remaining half of the peanut oil to the skillet. Cook the onion, broccolini and bell pepper.
  5. Add the edamame beans and cook for another two minutes.
  6. Place the salmon in the pan with the noodles. Pour over the vinegar and the mirin. Cook 30 seconds.
  7. Serve with sesame seeds, grated green onions and extra soy sauce on the side.

Want to explore more of the Tassal salmon range? U.S. too. Check out their site to browse their full line of products, or test out their impressive list of recipes to find new ideas for this week’s meals.

Editor’s note: This article is sponsored by Tassal and proudly endorsed by Urban List. To learn more about who we work with and why, read our editorial policy here.


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