Recipe Category: Salmon Recipes

A perfect combination of textures and flavours to showcase freshly smoked salmon.  Serve as an entree or showcase as the main meal. Serves:  4 (entree)  Chef:  Paulie Hooton 300gm smoked salmon, top end 1 Cos lettuce, washed 200gm bacon streaky, chopped 100gm parmesan 4 eggs ¼ loaf ciabatta 1 clove garlic, peeled and sliced 100gm […]

Whipped salmon is a great addition to any antipasto platter and a great match with Chardonnay.  Serve with crostini. Serves:  6 (entree) Chef:  Paulie Hooton Ingredients 300gm Smoked salmon (end piece), check for bones 250gm Crème fraiche 20gm fresh thyme, picked leaf only 1 lemon, zested and juiced Salt and white pepper to season Method […]

Fish skewers are a great summer BBQ recipe – quick to prepare, can be matched with a variety of flavours plus your choice of (firm fleshed) fish such as Hapuku, Salmon, Kingfish, Monkfish, Gurnard, Rubyfish or Swordfish. Serves: 4.  Chef:  John Campbell 600gm market fresh firm fish (can use 2 different types) Bamboo skewers, pre-soaked […]

Fresh fish is cured (cooked) in citrus and finished with coconut cream.  Great with snapper, tarakihi, trevally or kingfish.  Ask your fishmonger to remove skin from the fillets.  A great versatile dish – try adding diced red capsicum or slightly more adventurous fresh diced mango or seedless grapes.  Serving option:  lettuce cup (cos, gem or […]

A little something special…. Serves:  4.  Chef:  Marco Edwardes 4 x 120gm Salmon, skin on 4 scampi tails, de-veined and shell removed (1 per person) 20gm butter ½ large or 1 small leek, sliced and washed Lupi Extra Virgin Olive oil Salt and pepper Lemon potato, recipe below Vanilla Beurre Blanc, recipe below Method: 1. […]

Chef, foodwriter, judge and advisor Ray McVinnie shared this home smoked salmon and seasonal salad recipe with us.  Perfect for summer brunch, lunch or evening. Serves:  4.  Chef:  Ray McVinnie Salmon 4 tbsp brown sugar 3 tbsp extra virgin olive oil 1 tsp flaky sea salt 600gm fresh salmon fillet, skin on 1 handful natural […]

The Mediterranean style vegetables complement the grilled salmon fillets perfectly. Serves:  4.  Chef:  John Campbell 600gm salmon, skin on & pin boned Lupi Extra Virgin Olive oil ½ onion, finely diced 2 garlic cloves, chopped 100gm button mushrooms, sliced 100gm peeled broad beans (fresh or frozen-thawed) 250gm pearl barley 600ml Foundation Foods chicken stock (or […]

Perfect for a quick and delicious meal or add a lightly poached egg for a great start to the day. Serves:  4.  Chef:  Petra New 4 salmon fillets Prosciutto slices, enough to wrap the fish fillets Lupi Extra Virgin Olive oil 400gm spinach or baby spinach leaves, pre washed Sliced ciabatta bread, 2-3 thin slices […]

A little something new to try with kingfish plus the beetroot adds an amazing colour to the dish. Serves 4.  Chef:  Marco Edwardes 2 medium beetroot (about 200gm), coarsely grated 375gm castor sugar 250gm rock salt 1 bunch fresh coriander, coarsely chopped 400gm very fresh salmon, skinned and pin boned 300gm very fresh kingfish fillets, […]

The key is to use the freshest NZ salmon you can find. Serves:  4.  Chef:  Steve Roberts. Photo:  Jason Burgess 480gm salmon fillet, very fresh 2 tbsp fresh lemon juice Sea salt and pepper to taste 2 -3 firm ripe vine tomatoes peeled, seeded and diced 2 tbsp crème fraîche 2 shallots, finely diced 4 […]

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