Author Archives: Helen Jackson

Regal Marlborough Salmon Stir Fry with Asian Greens

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serves 4

Ingredients

  • 1 teaspoon oil
  • 400 g Regal Salmon fillet, pin bones removed and cut into thin slices
  • 1 teaspoon oil, extra
  • 1 garlic clove, crushed
  • 1 small onion, finely chopped
  • 1 teaspoon freshly grated ginger
  • 3 to 4 cups sliced green vegetables such as celery, bok choy, broccolini, choy sum and beans
  • 1 tablespoon light (salt reduced)soy sauce
  • 1 tablespoon Chinese cooking wine or sherry
  • 1/2 teaspoon sesame oil
  • 2 tablespoons Hoisin sauce
  • 1 teaspoon honey

 

Regal Marlborough Wood Roasted Salmon Chowder

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serves 4

Ingredients

  • 2 tablespoons butter
  • 1 large onion
  • 1 garlic clove
  • 2 kumara, peeled and diced
  • 1 celery stalk, sliced
  • 1 bay leaf
  • 1 teaspoon dried tarragon
  • 2 cups fish stock
  • 2 tablespoons flour
  • 2 cups milk
  • 200 g Regal Wood Roasted Salmon, flaked
  • salt and pepper
  • 2 tablespoons chopped parsley

 

Regal Marlborough Smoked Salmon Wraps with Dill and Lime Mayonnaise

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serves 4

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lime juice
  • 4 large flour tortillas or turkish flat bread
  • 200 g Regal Cold Smoked Salmon
  • 1-2 cups baby salad leaves
  • 1/2 small telegraph cucumber, cut into strips
  • 1 small red onion, sliced thinly
  • 1 tablespoon capers (optional)