Recipes of the week

Serves two.

Ingredients:

1 large (300g) potato

95g can John West Salmon Tempters – Lemon & Cracked Pepper, lightly drained

2 tsp chopped fresh dill

1 baby dill cucumber, finely chopped

¼ cup grated tasty cheese

Flour, for coating

2 tbsp oil

2 tbsp mayonnaise

Hamburger buns, salad ingredients of choice and cooked chips, for serving

Method:

Pierce potato well with a fork. Cook whole potato in a microwave oven on high power for about 6-7 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.

Add salmon, half the dill, dill cucumber and cheese, stir to combine. Form into 2 burgers. Chill for 30 minutes.

Lightly coat burgers in flour and shake off any excess. Heat oil in a frypan over medium-high heat and cook burgers on both sides for 3-4 minutes or until golden. Drain on absorbent paper.

Combine remaining dill with mayonnaise, spread on burger bun and assemble as desired. Serve with chips.

Tip: For a crispy crumb coating, dip patties in flour, egg and panko crumbs.

Vietnamese Tuna Rice Paper Rolls

Fresh and delicious rice paper rolls filled with spicy tuna, carrot, cucumber, mint and coriander.

Makes eight rolls.

Ingredients:

8 rice paper wrappers

30g rice vermicelli noodles, cooked and drained

½ carrot, finely julienned

1 spring onion, finely julienned

½ Lebanese cucumber, finely julienned

2 x 95g can John West Tuna Tempters - Chilli, drained

2 tbsp fresh coriander leaves

2 tbsp fresh mint leaves

¼ cup sweet chilli sauce

1 tsp soy sauce

½ tsp sesame oil

Lime wedges, for serving

Method:

Prepare each rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can John West Tuna along the centre.

Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls.

Repeat with remaining wrappers and ingredients.

Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls.

Tip: The rice paper rolls can be made a few hours ahead of time and stored covered in the refrigerator.

Salmon Frittata

This simple and delicious frittata is perfect for brunch or lunch.

Serves two;

Ingredients:

250g diced (2cm) sweet potato

1 tbsp olive oil

2 spring onions, chopped

30g (about ¾ cup) baby spinach leaves

½ cup grated tasty cheese

95g can John West Salmon Tempters – Olive Oil Blend, drained

4 eggs, lightly beaten

2 tsp chopped fresh dill

Toasted sourdough bread and roasted trussed tomatoes, for serving

Method:

Place sweet potato in a microwave safe bowl, cover and cook on high for 4 minutes or until tender. Remove and cool slightly.

Heat oil in a small frypan over medium heat. Sauté spring onion and sweet potato for 1-2 minutes, until softened and sweet potato is lightly golden.

Reduce heat to low. Add spinach, cheese and John West Salmon. Combine eggs and dill, pour into frypan.

Cover and cook for 7-8 minutes until eggs are set around edges of frypan. Uncover and transfer to a preheated grill. Cook until eggs are set and frittata is golden.

Serve with sourdough bread and roasted tomatoes.

Tip: Substitute chopped charred asparagus for spinach when in season.

Smokey Salmon, Broccoli & Pesto Spaghetti

A delicious quick pasta meal for one.

Serves one.

Ingredients:

2 tbsp pesto

½ cup chopped broccoli, stems and florets, blanched (reserve some cooking water)

150g pouch microwavable spaghetti

95g can John West Salmon Tempters – Naturally Smoked

Toasted pine nuts and shaved parmesan cheese, for garnish

Method:

Heat a medium non-stick frypan over low heat, add pesto, broccoli and a little of the reserved cooking water to create desired sauce consistency. Heat gently.

Cook pasta following packet directions. Add pasta and John West Salmon to pan and stir to combine. Serve topped with pine nuts and parmesan.

Tip: Cooked green beans and peas can be added to/or replace broccoli.

Source: https://johnwest.com.au/recipes