Organic NZ Salmon Farm

Salmon Recipe #1: Whole Baked Salmon

• 1 cleaned whole salmon, about 1.6kg -1.8kg
• Fresh ground pepper
• 1 thinly sliced onion
• 1 thinly sliced lemon
• 5 sprigs parsley
• 5 sprigs fresh thyme OR 1 tsp. dried thyme
• 1 Tbsp extra virgin olive oil

Preheat oven to 200°C

Rinse the salmon inside out and pat it dry. Sprinkle the inside of the salmon with salt + pepper, and stuff it with half of the onion, half of the lemon, and all of the parsley. Tear off a sheet of aluminium foil to wrap the salmon. Place the salmon on the foil and sprinkle with thyme, salt + pepper. Rub with salmon oil. Scatter the remaining onion and lemon slices on top of the salmon and seal foil tightly. Bake it for 40-45 minutes in the oven.

Cool in the foil on a rack and remove onion + lemon; skin if desired. Serve at room temperature. Enjoy!

Salmon Recipe #2: Grilled Salmon

• 6 medium salmon steaks about 2-3cm thick
• 1/3 cup olive oil
• 4 cloves garlic, crushed
• 1/2 cup chopped parsley
• 1/4 tsp dill weed
• 1 tsp salt
• 1 cup bread crumbs
• 1/4 cup butter, softened

Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed, and salt in blender container. Fold in bread crumbs and set aside. Brush steaks with butter.

Broil about 4 inches from heat 8 minutes, or until fish flakes easily when tested with a fork. Spread about 2 Tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes, or until lightly browned. Enjoy!

Salmon Recipe #3: Salmon with Basil Cream Sauce

• 1kg Salmon fillets
• 1 1/2 Tbsp Unsalted butter
• 3 Shallots, peeled and minced
• 1 Garlic clove, peeled and minced
• 1 1/2 cup Chopped fresh basil
• 1/4 cup Chopped fresh parsley
• 3/4 cup Dry white wine
• 1/2 cup Cream
• 1 Tbsp Freshly squeezed lemon juice
• 1/4 tsp Freshly ground white pepper
• 1/4 tsp Salt or to taste
• (Serves great with Pasta Fettucini, Basmati Rice or Potatos)

Cut the salmon into 6 equal serving pieces, wash, and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for 2-3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm.

Reduce the heat to low and add the shallots and garlic to the pan. Saute, stirring frequently for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed.

To serve, reheat the fish slightly in the sauce and the serve the sauce around the salmon fillets. Enjoy!

NOTE: You can be prepare the salmon up to 3 hours in advance. Reheat the fish in the sauce over low heat, uncovered for 10 minutes.

Salmon Recipe #4: Salmon Pate

• 350g Salmon fillets
• 250g Light cream cheese
• 2 tsp Lemon juice
• 1 tsp Horseradish
• Fresh ground pepper to taste

Remove skin from Salmon. Puree all ingredients in a food processor. Enjoy!