Salmon Recipes

A combination of simple everyday ingredients with fresh Anatoki Salmon will always give a sublime result.

Click on the headings below for the right ingredients and instructions.

* ANATOKI SALMON WITH SOY MARINADE

1 tablespoon brown sugar

2 tablespoons soy sauce

1 tablespoon lemon juice

4 Anatoki salmon portions

½ tablespoon olive oil

 

Combine the brown sugar, olive oil, soy sauce and lemon juice in a shallow dish large enough to just contain the salmon portions. Marinate for one hour spooning the marinade over the fillets from time to time. To cook, remove the fillets from the marinade and place onto a hot oiled grill or pan for approximately 3-4 minutes each side (salmon should be cooked until the colour just turns opaque). Serve on a bed of mashed potatoes or with side salad.

* PAN FRIED ANATOKI SALMON

4 Anatoki salmon portions or steaks

2 tablespoons butter

1 tablespoon lemon juice

Ground pepper and fresh herbs such as parsley or chives

 

Sprinkle salmon portions with salt and pepper. To cook melt butter in a pan, add herbs and lay the salmon portions or steaks on top. Pan fry for approx. 3-4 minutes each side or until the flesh turns opaque.

* GARLICKY ANATOKI SALMON KEBABS

550g Anatoki salmon fillet

2 tablespoons light soy sauce

1 tablespoon lime juice

3 cloves of garlic

1 tablespoon olive oil

 

Soak skewers in water before using, to prevent them from burning. Cut the salmon into 2.5 cm (1inch) cubes. Divide between 8 skewers and thread onto them. In a small bowl mix the soy sauce, lime-juice, garlic and oil; use to brush the fish. Grill for 4-5 minutes, turning and brushing with sauce. Serve on a bed of salad or with chips.

* BAKED ANATOKI SALMON FILLETS

4 Anatoki salmon fillets

1 large onion

1 lemon

2 tablespoons butter

Herbs

Salt & Pepper

 

Slice onion and lemon into thin rings. On a sheet of tin foil arrange a layer of onions, top with salmon fillet, dot with a little butter and sprinkle with salt, pepper and chopped herbs. Top with 2 lemon slices. Wrap fish in tin foil and bake at 180 degrees for 6-7 minutes or until flesh turns opaque. Serve with salad or mashed potatoes.

* COLD SMOKED ANATOKI SALMON NIBBLES

¼ bunch of parsley

½ Blue vein cheese (approxim. 75g)

250 g cream cheese

One french stick

Anatoki Classic Smoked Salmon

 

Chop parsley finely. Blend blue vein cheese and cream cheese in a food processor. Transfer to a bowl and stir in finely chopped parsley. Spread on French stick slices and top up with pieces of Anatoki smoked salmon. Sprinkle with additional parsley if desired.

* HOT SMOKED SALMON PASTA SAUCE

150 grams Hot smoked Anatoki salmon (any flavour)

2 cups unsweetened natural yoghurt

1 tablespoon whole grain mustard

2 tablespoons fresh dill or basil (chopped)

 

Remove skin and pin bones from salmon and break flesh into chunks. Mix salmon, yoghurt, mustard and chopped dill or basil together in a saucepan. Bring almost to the boil. Serve over cooked fettuccine.

smoked salmon goat cheese and caperberry crostini

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