Australia’s largest producer of Tasmanian grown Atlantic salmon, Tassal, has announced an extension of its seafood offering just in time for the warmer months.
Alongside salmon, the Tassal range now encompasses Queensland tiger prawns and barramundi from Cone Bay, Western Australia, making the brand synonymous with high quality Australian seafood.
Tassal Ambassador, chef Guy Turland says the versatility of cooking with seafood makes it one of his favourite proteins to cook with.
“I love the simplicity that comes with choosing quality Australian produce, and there are so many ways you can cook them up”, says Guy.
“With the addition of barramundi into the Tassal family, I’m excited to share my recipes and tips using this delicious, and perhaps underrated fish”.
Salmon en papillote (in paper) baked with kimchi prawn head butter
- 2 Tassal Salmon fillets (skin off)
- 1 cup prawn heads (& shells)
- 250g butter, soft
- 1 cup store bought kimchi
- 1 tsp ginger, minced
- 1 punnet cherry tomatoes, cut in half
Preheat the oven to 180 degrees.
To make the butter:
- 1 bunch asparagus, ends chopped and tidied
- 2 tbsp lemon
- 1 cup olive oil
- 1 lemon, cut into wedges
- Greens, to accompany
In a pot on a high heat, add your butter and cook until golden brown and almost burn (approx. 4-5 minutes). Add in your prawn heads (and any prawn shells you have) and cook for another 10 minutes, smashing and breaking up those shells for maximum flavor. Strain the butter into a bowl (sitting over ice), and discard the shells. Using a whisk, whisk the butter until it re-emulsifies (comes back together in a thick paste), fold in the kimchi and ginger and set aside.
To cook the salmon:
Pull out one long sheet of parchment/baking paper on the bench. Place your asparagus in the middle, then top with your Tassal Salmon, 4 half cherry tomatoes & one tablespoon of the kimchi butter.
Pull up all four sides of the parchment paper to create a pouch and then secure the top by tying a knot at the top using butcher’s twine.
Place in your pre heated oven and bake for 25 minutes.
While your salmon is cooking, mix together lemon juice & olive oil until combined.
Once your salmon is cooked, place your salmon bag on a plate, and using scissors, cut the top off your salmon bag, dress with lemon juice and serve immediately with fresh green salad or veggies.
Perfect crispy skin barramundi
- Cone Bay barramundi portions
- 2 tbsp Oil
Start by gently patting the fish fillets dry with paper towels. If you want to take extra precautions, you can leave the fish fillets in the fridge with the skin side up, uncovered, for an hour or even overnight.
Using a sharp knife, score the skin by making slashes. Cut 3-3 cuts, 1 cm apart, and make them about 2-3mm deep, cutting into the skin and slightly into the flesh.
Sprinkle both the flesh and skin of the fish with salt and pepper just before cooking.
On the BBQ flat top, heat oil in a non-stick pan over medium-high heat until you see the first small wisps of smoke.
Place your fillets into the pan skin side down. Then, use your fingers or a spatula to press it down lightly for about 10 seconds. This helps the skin seal flat against the hot surface.
Cook the skin side for 5 – 8 minutes until it becomes crispy in the center and turns golden. You can lift up the fillet to check its progress. Flip your fillet and cook on the other side until your liking (5-8 minutes)
After cooking, transfer the fish to a rack with the skin side facing up. Allow it to rest for 3 minutes.
Serve with your favourite green salad or fresh green veggies.
For more recipe inspiration, visit the Tassal website, and find their range of Australian seafood products for purchase at all major grocery retailers.