AFD Offer + Salmon Recipes for Summer!
“I’ve been lucky enough to be doing some work with Aussie Farmers Direct over the last month, and I’m so happy I can finally share what has been cranking out of my kitchen! Aussie Farmers Direct started eight years ago with one van, 100 litres of milk, and a local neighbourhood of customers that loved they did....”
AFD Offer + Salmon Recipes for Summer!
I’ve been lucky enough to be doing some work with Aussie Farmers Direct over the last month, and I’m so happy I can finally share what has been cranking out of my kitchen!
Aussie Farmers Direct started eight years ago with one van, 100 litres of milk, and a local neighbourhood of customers that loved they did. Today, they are an independent online retailer supplying a broad range of some 170 all-Australian products including fruit and veg, dairy, bread, deli items, meat, chicken, seafood, pasta and fresh gourmet meals, with free delivery to your door.
As part of the quarterly magazine ‘Harvest’ by Aussie Farmers Direct, I’ve been developing a couple of salmon recipes for you to try at home. To get you on your way, you can enjoy 50% of a seasonal fruit and veg box with FREE DELIVERY by following this link: www.aussiefarmers.com.au/SeasonalOffer
Let’s get into the recipes I’ve been creating
Summery Salmon Tacos
- 4 tbsp Red Island Extra Virgin Olive Oil
- 4 x 180g Huon Salmon fillets
- 1 packet tortillas
- 6 corn cobs
- 200g red cabbage, finely shredded
- 400g cherry tomatoes, halved
- 2 avocados, flesh scooped out and mashed
- 1/2 red onion, thinly sliced
- 1 bunch coriander, to garnish
- Bulla Sour Cream, to serve
- Tabasco sauce (optional)
- Peel husks off corn cobs, and rub gently with 2 tablespoons of olive oil. Cook in a hot griddle pan over the stove, turning frequently for 10 minutes, until tender.
- Take two corn cobs and using a sharp knife, shave the corn kernels off the cob. Place in a bowl. Cut the remaining corn cobs in half, to serve with the tacos.
- Cook salmon in 2 tablespoons oil in a hot frying pan over the stove, about 4 minutes each side. Place on a plate and gently flake with a fork.
- Lightly toast the tortillas on a griddle pan; wrap in a clean tea towel as you go, to keep
- To serve, fill each tortilla with a small amount of red cabbage, cherry tomato, avocado, red onion, corn off the cob, coriander, sour cream and some flaked salmon. Add tabasco sauce if you desire.
Sesame Ginger Salmon Fillets with Soba Noodles
- 1/4 cup vegetable oil
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 cloves garlic, crushed
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds
- 4 spring onions, thinly sliced, plus extra to garnish
- 4 x180g salmon fillets
- 270g soba noodles
- 1 carrot, peeled and cut into matchsticks
- 1 red capsicum, cut into matchsticks
- 1 red chilli, finely sliced (optional)
- Sesame seeds to garnish
- Whisk together oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions in a large sized bowl.
- Add the salmon fillets into the large bowl of sesame ginger marinade and marinate for at least 30 minutes and place in the fridge, stirring occasionally.
- Preheat oven to 200 degrees C (180 degrees fan-forced). Lightly coat a baking tray with oil, and place salmon fillets along with the marinade into the baking dish and bake until the fish flakes easily with a fork (approximately 20 minutes).
- When the salmon is almost ready, cook the soba noodles according to packet instructions, reserve 1/4 cup of the cooking water.
- Remove the salmon fillets from the baking dish. Add the reserved cooking water to the baking dish, and stir to combine with the leftover marinade. Pour the leftover marinade over the soba noodles and toss to coat.
- Add the carrot, capsicum, and extra spring onion to the soba noodles and toss to combine.
- Divide the noodles amongst four bowls, place a piece of salmon on top of each, and sprinkle with sesame seeds.