Herb Crusted Salmon with Sauteed Silverbeet and Pine ...
Blend breadcrumbs in a food processor until coarsely chopped; add lemon zest, parsley, olives, capers, add oil gradually until mixture comes together. Butterfly salmon fillets, then cook fish in a preheated frying pan for approximately 1-2 ... [... more]
Australian Womens Weekly |
Grilled Atlantic Salmon & Warm Vegie Salad - PETER HOWARD
In some hot oil, toss the potatoes, carrots, zucchini and onion- cook gently to crisp and warm through. In grill pan, cook lightly oiled salmon fillets to a high heat- flesh side down. Better to use a non-stick pan and seal- flip over and cook ... [... more]
Australian Womens Weekly |
Boudin Rouge
When chilled, puree salmon fillets. Add egg white and season with salt, white pepper and nutmeg. Gradually add cream, until it is all incorporated. Stir through parsley. Place about 3/4 cup of the salmon mixture and mould it into a log shape ... [... more]
Australian Womens Weekly |
Grilled Fillet of Salmon with Mussels, Kipfler Potatoes ...
Lightly season the salmon fillet with sea salt. In a non-stick frying pan add some vegetable oil and place the salmon fillet flesh side down. Gently cook for approximately 2 minutes until golden brown. Turn onto the other side. Remove from the ... [... more]
Australian Womens Weekly |
Warm Potato and Salmon Salad - DR LYNNE PRESSLEY
Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes. Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times ... [... more]
Australian Womens Weekly |
Sake-charzuke (Rice and grilled salted salmon)
Combine salmon and salt in a large bowl and turn to coat the fish in the salt; stand 30 minutes. Preheat grill to very hot. Brush salt off salmon fillet and grill 5 minutes or until just cooked through; flake coarsely. To serve, place the rice in ... [... more]
Australian Womens Weekly |
