Recipe Category: Salmon Recipes

This recipe is a perfect finger food starter and easy to eat with a beer in hand while everyone socialises around the BBQ.  As a variation, try the recipe with any smoked fish or smoked mussels. An image from The New Zealand Seafood Cookbook by Auckland Seafood School.  Food photography by Sean Shadbolt. Published by […]

Something a little different for Sunday brunch…..? Serves:  4.  Chef:  Steve Roberts. 4 x 160gm fish fillets, skin on 4 field mushrooms 1 recipe creamed spinach, below 1 recipe of potato rosti, below 1 recipe of citrus mayonnaise, below Creamy spinach 400gm spinach, washed 40gm butter ½ onion, finely diced 120gm cream cheese 120ml milk […]

A light curry dressing compliments crispy skinned salmon and crunchy potato. SERVES 4 | Recipe by John Campbell INGREDIENTS 4 x 180gm salmon fillets, pin boned, skin on 500gm baby potatoes, washed 40ml extra virgin olive oil 100gm pancetta, cut into small cubes 100gm onion, diced 2 garlic cloves, chopped 500gm broad beans, peeled Salt […]

A delicious seafood soup bursting with all the flavours of Thailand.  You can use salmon or any seasonal white fish you have available. Chef:  Mark Southon.  Serves:  4. Paste Mix 2 tbsp lemongrass, finely minced 2 garlic cloves 1 thumb-size piece ginger or galangal, sliced 1 fresh red chilli, sliced ½ cup fresh chopped coriander […]

Chef John Campbell creates a light panko or polenta herbed crumb coating for your fish fillet which is then drizzled with syrupy lemon to create a delicious crunchy coated citrus mouthful.  Perfect for any time of the day and a great option for most fish species on hand.  Sitting on a crispy fried kumara/potato cake […]

Chef Steve Roberts provides alternative methods (smoker, BBQ, oven) for smoking fish incorporated in this delicious smoked salmon recipe. Serves:  4  Chef:  Steve Roberts 4 each 120gm salmon fillets, skin off & bone out 100gm salt 100gm sugar 1 tbsp of finely chopped rosemary and thyme  Mix the salt, sugar and herbs together and rub […]

Seared crispy skin salmon is served with a creamy ricotta filled crepe to create a wonderful fusion of flavours.  You could also use hapuku or kingfish. Chef: Marco Edwardes Serves 4 400gm ricotta (not too soft) 2 lemons, finely grated rind and juice of 1 ¼ cup each soft herbs ie: dill, flat-leaf parsley and […]

Succulent salmon teamed with prawn tortellini and a twist on pea and ham make this dish a great starter for any occasion.  You can also use your favourite white fish – hapuku, ling or monkfish would be ideal.   Chef:  Steve Roberts Serves 4 4 x 100gm salmon fillet – skinned and pin boned 4 […]

Try this Mediterranean inspired salmon recipe from Steve Roberts one of the talented professional chefs at the Auckland Seafood School. Rich salmon, fresh herbs, grilled vegetables and pesto – all cooked on the barbecue. How simple is that? serves 4 Chef:  Steve Roberts Chargrilled vegetables 4 field mushrooms 4 small courgettes, quartered lengthways 1 red […]

Designed by Marco Edwardes executive Chef at Te Whau Vineyards on Waiheke Island, the roulade is ‘melt in your mouth’ delicious. Serves 4 as Main or 6 as an Entree 200 – 300gm fresh salmon 200gm Fish farce (see below) 1 large bunch spinach – washed Flaky Sea Salt & Cracked black pepper 20gm butter […]

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