There’s nothing better than crispy skin salmon and rustic roast potatoes. This easy as recipe will have  you come back to time and time again.

Ingredients

• 4 x 200g Tasmanian Atlantic Salmon fillets, skin on  
• 200g sugar snap peas
• 2 bunches broccolini, trimmed 
• fresh lemon to serve 
• sea salt

Crushed sage potatoes 

• 600g roasting potatoes, scrubbed and cut into 5cm chunks
• olive oil 
• sea salt and freshly ground black pepper  
• 1 cup sage leaves 

How to

First things first, preheat your  oven to 220 C. Now, par-cook the potatoes in a large pot of salted boiling water for 8 minutes. Drain well, leave to sit in the colander for a couple of minutes to get rid of any excess water – this’ll make ‘em super crispy. Then place them on a tray lined with baking paper and squish each potato with the back of a spoon or fork to lightly crush. Drizzle generously with olive oil, season and roast for 15 minutes. Turn the potatoes, add sage and  cook for another 15 minutes.

Using your hands, rub each salmon fillet with olive oil and sprinkle with salt. Heat a large, non-stick fry pan over a medium-high heat and cook the fillets, skin side down for 5 minutes. If you want super crispy skin push down each fillet with an egg flip. Now turn and cook for another 2-3 minutes – the salmon should still be pink in the centre.

Meanwhile, toss the sugar snap peas and broccolini into a large pot of salted boiling water for 2-3 minutes. Now you’re ready to plate up. Serve with a wedge of lemon if you’re feeling a bit fancy. Easy As.

There’s nothing more impressive, or downright easy to pull off, as our Easy As Aussie Seafood Platter.

Ingredients

• 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
• 8 cooked Australian Tiger Prawns
• 8 cooked Australian King Prawns
• 12 fresh Sydney Rock or Pacific Oysters
• rock salt to serve (optional)
• 400 g sliced Tasmanian Atlantic Smoked Salmon
• sourdough bread, lightly toasted to serve
• ½ cup crème fraiche
• fresh lime to serve

Green chilli and lime mayo

• 2 long green chillies, deseeded & roughly chopped
• 1 teaspoon finely grated ginger
• 1 clove garlic roughly chopped
• 1 tablespoon chopped coriander
• 1 teaspoon sea salt
• zest and juice of one lime
• 1 cup mayonnaise

Mango and lime salsa

• 1 mango, peeled, cut into cheeks & finely diced
• 1 tablespoon finely chopped mint leaves
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice

Grilled garlic and parsley scallops

• 8 fresh Australian Scallops in the half shell
• 150g butter, softened
• 2 tablespoons finely chopped parsley leaves
• 2 cloves garlic, finely chopped
• sea salt and freshly cracked black pepper

How to

The good news is this dish leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.

We reckon it’s best to kick off with the dipping sauces. To make the green chilli and lime mayo: add all the ingredients into a  small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time.

To prepare the scallops: mis the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve..

Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. Next, place the smoked salmon on a board with some warm sourdough,  crème fraiche and lime wedge, grab your sauces from the fridge and serve.

Seriously easy, and incredibly tasty!

Serves: 2

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients

• 150g Tassal smoked salmon
• 1 medium sized pizza base
• 4 tbsp tomato passata
• 2 tbsp mixed fresh herbs (eg parsley, basil, oregano) finely chopped
• 1 cup ricotta
• 8- 10 Sicilian olives, halved
• ½ medium red onion, thinly sliced
• ½ cup fresh rocket
• Olive oil to drizzle
• Lemon wedges to serve

Method

STEP 1

Preheat oven to 240 degrees (fan forced).

STEP 2
In small bowl combine passata and herbs.

STEP 3
Spread pizza with passata mix and dollop with ricotta.

STEP 4
Place on a pizza stone or tray and place in the oven for about 12 mins until base is crisp and ricotta lightly toasted.

STEP 5

Remove from oven and add smoked salmon, olives, onions and rocket. Drizzle with olive oil and serve with fresh ground black pepper and serve with lemon wedges.

Serves: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-off
• 200g spaghetti
• ½ tbsp olive oil
• ¼ cup pesto sauce
• 30g roasted pine nuts
• Shaved parmesan for serving
• Handful fresh basil leaves
• Salt and freshly ground black pepper

Method

STEP 1

Bring a large pot of salted water to a rapid boil and add the spaghetti. Cook as per packet instructions until al dente.

STEP 2

Heat the olive oil in a small frying pan, add salmon fillets and cook for 4-5 minutes on each side. Remove from heat. Cool slightly and break into pieces.

STEP 3
Drain the spaghetti and place into a large bowl. Stir through the pesto sauce.

STEP 4
Add salmon, half the pine nuts and basil leaves. Toss lightly.

STEP 5

Top with shaved parmesan, freshly ground black pepper, the remaining pine nuts and fresh basil leaves.

STEP 6

Serve immediately with a fresh garden salad and crusty bread.

Serves: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-off, cut into 3cm chunks
• 2 tsp sesame oil
• 2 tsp soy sauce
• 3cm piece fresh ginger, peeled and grated
• 250g udon noodles
• 1 tbsp peanut oil
• ½ medium brown onion, cut into wedges
• 1 bunch broccolini, cut into 3cm pieces
• 1 small red capsicum, thinly sliced
• 1 cup edamame beans
• 2 tbsp rice wine vinegar
• 2 tbsp mirin
• 2 spring onions, thinly sliced
• 1 ½ tsp black sesame seeds

Method

STEP 1

Combine sesame oil, soy sauce and ginger in a medium bowl. Add salmon and coat well. Set aside for 10 minutes.

STEP 2

Bring a large pot of water to the boil and cook the noodles for 1 minute until soft. Remove, rinse in cold water and drain.

STEP 3
Heat ½ of the peanut oil in a wok and cook salmon cubes for 4 minutes, 1 minute on each side. Set aside.

STEP 4
Add the rest of the peanut oil to the pan and cook onion, broccolini and capsicum. Toss in the edamame beans and cook for 2 more minutes.

STEP 5

Return the salmon to the pan with the noodles. Pour over the vinegar and mirin. Cook for 30 seconds.

STEP 6

Remove from pan and serve topped with sesame seeds, shredded green onions and extra soy sauce on the side.

Serves: 2

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 150g Tassal hot smoked salmon, broken into small chunks
• 1 tbsp rice wine vinegar
• 1 tsp brown sugar
• 2 tbsp soy sauce
• 3 eggs, beaten
• 2 tbsp peanut oil
• ½ onion finely diced
• 5cm piece fresh ginger, grated
• 2 cloves garlic crushed
• 1 red pepper, diced
• 2 cups cooked rice (rice needs to be cooked the day prior)
• 1/2 cup frozen peas
• 2 green onions, finely sliced and extra for garnish
• Coriander sprigs or parsley for garnish

Method

STEP 1

Combine rice wine, brown sugar and soy sauce in a small bowl and set aside.

STEP 2

Heat ½ tablespoon peanut oil in a wok or skillet over medium heat and spread eggs in a thin layer. Cook for 1-2 minutes on each side. Remove from heat and allow to cool. Roll up and slice into thin strips.

STEP 3
Add the rest of the peanut oil to the wok/skillet. Sauté the onion for 1-2 minutes. Add ginger, garlic, red pepper cook for another 2 minutes.

STEP 4
Stir in the rice, green onions and peas and cook for 2 more minutes.

STEP 5

Mix through the soy, rice wine and brown sugar. Gently fold in the salmon and egg. Warm through.

STEP 6

Serve scattered with herbs and shredded green onions.

Serves: 2

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-on, cut into 4cm cubes
• 1 tbsp olive oil
• ½ red capsicum, cut into 3cm squares
• ½ yellow capsicum, cut into 3cm squares
• 2 medium zucchinis, ribboned
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh oregano, finely chopped
• lemon wedges to serve

Method

STEP 1

Thread salmon, capsicum and zucchini ribbons onto skewers.

STEP 2

Combine lemon juice and herbs and half the olive oil in a bowl and brush over the kebabs. Allow to sit for 10 minutes.

STEP 3

Heat a grill pan, skillet or bbq on high heat. Add the remaining olive oil and cook kebabs 2-3 minutes on each side.

STEP 4

Serve with lemon wedges, tzatziki and Greek salad.

Serves: 2

Prep time: 15 minutes

Cook time: 55 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-on
• ½ tbsp olive oil
• 4 baby chat potatoes
• 3-4 small chunks pumpkin, skin-on
• 6-8 brussels sprouts, halved
• 4-6 cloves (skin-on) or 1 bulb of garlic
• ½ lemon cut into wedges
• 2-4 rosemary sprigs
• salt and freshly ground pepper

Method

STEP 1

Preheat the oven to 180°C (fan forced).

STEP 2

Place the potatoes and olive oil in an oven proof dish, season with salt and pepper and roast for 20 minutes or until starting to brown.

STEP 3

Add pumpkin, brussels sprouts, lemon wedges, garlic and rosemary sprigs. Return to the oven for another 20 minutes.

STEP 4

Brush the salmon with olive oil, season with salt and pepper and arrange amongst the vegetables. Return to the oven for the final 10–15 minutes.

STEP 5

Remove from oven and allow to rest for a few minutes before serving. Plate salmon with the roasted vegetables, garlic and lemon wedges from the pan and steamed greens on the side.

Serves: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon, skin-off
• freshly ground black pepper and sea salt to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme, chopped
• ¼ cup parmesan, grated plus extra for topping
• 1 cup breadcrumbs
• 2 cloves garlic, crushed

Method

STEP 1

Preheat the oven to 220°C (fan forced) and line an oven tray with baking paper.

STEP 2

Combine olive oil, breadcrumbs, herbs, garlic and parmesan in a medium sized bowl.

STEP 3

Place salmon fillets on the tray and pile parmesan mixture on top. Pat down slightly and sprinkle with extra parmesan.

STEP 4

Bake for 10-15 minutes.

STEP 5

Serve with steamed greens or garden salad.