Recipe Category: Salmon Recipes

 Serves 4.  Recipe by Seafood School head chef: Paulie Hooton 600gm salmon fillet, skin on and bone out 50gm Black Market Spice – BBQ ¼ tsp coriander ground Lupi Extra Virgin Olive oil, for cooking ½ lime, to serve for garnish 1 cup baby kale, to serve Black Bean Corn Salsa 1 cup corn or fresh […]

Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 400gm salmon 2 tbsp extra virgin olive oil 1 lime, halved ¼ tsp chilli powder 8 tortillas 2 cups chopped lettuce For the Mango Salsa 1 cup diced mango 1 avocado, diced ½ capsicum, diced 3 tbsp coriander, chopped juice of 1 whole lime 2 tbsp extra virgin olive oil Coriander yoghurt sauce ¾ […]

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 […]

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