Salmon, Dill and Semi-Dried Tomato Pasta
Blend cornflour and 2 tablespoons of milk to a smooth paste. Add remaining milk, and salt and pepper. Drain pasta. Set aside. Add pasta, lemon rind, salmon, tomatoes and dill. Toss over low heat until well combined. Serve with lemon wedges. Cook ... [... more]
Nestlé |
Seared atlantic salmon with a coriander and lime dressing
Mix bread crumbs with 1/2 bunch finely chopped chives and spread on a dinner plate. Gently press salmon cutlets in breadcrumbs and generously coat the fish all over. Set aside. In a small bowl, combine fish sauce, coriander, chili, remaining ... [... more]
Australian Womens Weekly |
Smoked Salmon and Dill with Pasta Salad
To make the dressing, combine the oil, spring onions, lemon juice and dill in a food processor and puree until smooth. Pour over the dressing, then add the smoked salmon, tomatoes, spring onions and onion rings. Cook the penne in plenty of ... [... more]
Nestlé |
Smoked Salmon Rice Paper Rolls - LYNDEY MILAN
Cut carrot and cucumber into long thin strips. Place 1 sheet of rice paper in bowl of warm water until just softened; lift from water carefully, place on board. Place slice of salmon, slice of avocado and a little of the carrot, cucumber and ... [... more]
Australian Womens Weekly |
Seared salmon served with a crab ragout and salsa verde ...
It is important to have all ingredients prepared and ready to go before starting to cook the salmon. All components of the dish will come together very quickly if you do this. Drizzle some olive oil on a large plate, sprinkle with some salt. ... [... more]
Australian Womens Weekly |
Smoked salmon pate
Beat butter with a wooden spoon until pale and fluffy. Stir in smoked salmon, lemon juice, and salt and pepper to taste. Stir in cream and check seasoning. Serve with fresh brown bread and extra lemon wedges. 150g smoked salmon, finely ... [... more]
Australian Womens Weekly |
Smoked salmon with creme fraiche tartare
To make the tartare, combine gherkins, capers, zest, parsley, tarragon, chives and creme fraiche in a medium bowl. Mix well. Arrange 3 slices of smoked salmon each on 4 plates. Using a dessert spoon take a large spoonful of tartare. Using a ... [... more]
Australian Womens Weekly |
Salmon with greens
Combine fish with sesame oil and lime in a medium bowl; leave (covered) in fridge for two hours or overnight. Heat a little olive oil in a non-stick frying pan and cook salmon skin-side down 4 minutes before turning and cooking other side until ... [... more]
Australian Womens Weekly |
My sensational Thai baked salmon
Egg free, Gluten free, Heart friendly, Lactose free, Low Carb Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime ... [... more]
Australian Womens Weekly |
Teriyaki glazed salmon skewers with wasabi mayonaise
Cut salmon in long thin strips and thread onto skewers. Marinade in teriyaki marinade for 30 minutes. Heat hot plate; make sure it is very hot or the salmon may stick Meanwhile to make the salad; shred daikon finely on a mandolin or using a sharp ... [... more]
Australian Womens Weekly |
Creamy Salmon and Dill Pasta
Add combined CARNATION Light & Creamy Evaporated Milk, garlic, lemon rind, cornflour, zucchini, dill and pepper to a pan over medium heat. Stir in salmon and pour sauce over pasta. Cook pasta according to directions on packet, drain and keep ... [... more]
Nestlé |
Linguine with Salmon & Peas
Bring a large saucepan of water to the boil and cook the pasta until al dente Meanwhile, check the salmon for any bones, then cut into bite-sized pieces. Heat the oil in a large, deep frying pan until the oil is shimmering, then add the salmon ... [... more]
Nestlé |
