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A CELE O F A U S B RAT I O N F A V O U T R A L I A’ S I T ’ S H ER I T E F I S H ; A N D V E A L T H , TA S T E R S AT I L I T Y.

See page 11 for recipe

TASTE YOU CAN TRUST Switch it for Tasmania Tassal is Tasmanian for salmon. Our Home is Tasmania, a beautiful island with cool waters and a rich maritime history where our ambition to produce healthy, fresh Atlantic salmon with a focus on quality and sustainability began more than 35 years ago. As responsible farmers, we care about the welfare of our fish, the environment on land and waterways in which we operate, the local communities and our passionate people are building a better tomorrow while respecting our planet for future generations to come. At Tassal, our passionate farmers are committed to providing Australians with healthy and responsibly sourced salmon from the cool waters of Tasmania.

TO FIND OUT MORE ABOUT HOW WE CARE FOR OUR ENVIRONMENT, COMMUNITY, OUR PEOPLE AND OUR FISH, SCAN HERE.

GUY TURLAND CHEF AND TASSAL’S SEVEN DAYS OF SALMON AMBASSADOR Guy is a trained international chef, restaurateur, TV host and cookbook author who has worked in some of the best restaurants in Australia. Since opening his first cafe at 21 years-of-age, Guy has created his own international food and travel brand, Bondi Harvest, and is the co-owner of The Depot cafe. Boasting a philosophy that focuses on using locally sourced produce, cooking seasonally and eating healthy, Guy’s mission is to offer quality, sustainable and thoughtful food from the beautiful iconic location of Sydney’s Bondi Beach. A keen free diver and lover of the ocean, Guy understands the importance of respecting our planet for future generations and making more sustainable choices in the kitchen when it comes to protein.

“FOR ME, COOKING IS ALL ABOUT CREATING SIMPLE YET MEANINGFUL AND RESPONSIBLY SOURCED FOOD. HAVING LIVED BY THE OCEAN FOR YEARS, SALMON IS ONE OF MY FAVOURITE PROTEINS TO COOK WITH, WHICH IS WHY I’M SO EXCITED TO BE PART OF TASSAL’S SEVEN DAYS OF SALMON CAMPAIGN.”

HOT TIP:

Make large batches of fritter and store them in the fridge or freezer until needed.

SMOKED SALMON, PARMESAN, CORN AND LEMON FRITTERS Serves: 4

INGREDIENTS FRITTERS 150g Tassal Cooked & Smoked Salmon 3 cups corn kernels, fresh 1 red onion, chopped 2 eggs ¼ cup coriander 1 cup parmesan cheese, grated Rind of 1 lemon 1 tsp sea salt Black pepper 1 cup plain flour 1 tsp baking powder Olive oil

SALAD 4 tomatoes, diced 1 cucumber, diced Juice of 1 lime 4 poached eggs Lime wedges Salt & pepper Coriander

METHOD 1 In a mixing bowl or food processor place corn, onion, egg, coriander, salt & pepper and pulse until combined but not completely smooth. 2 Transfer to a mixing bowl then stir through flaked Tassal Cooked & Smoked Salmon, lemon rind, parmesan, lemon rind, plain flour and baking powder until combined. 3 Heat one tablespoon of oil in a pan then add two tablespoons of mixture per fritter into the oil. Cook for 1-2 minutes or until golden then transfer to a baking tray to keep warm until ready to serve. 4 Make a super quick salad; In a large bowl mix tomatoes, cucumber, lime juice and coriander, season with salt and pepper. 5 To serve, stack corn fritters and top with salad and a poached egg.

STEAMED SALMON WITH LEMONGRASS Serves: 2-3

INGREDIENTS CHILLI OIL ¼ cup chilli flakes 1 tbsp chilli powder ½ tsp salt 1 cup vegetable oil 1 tsp Sichuan peppercorns or chilli flakes 1 tsp fennel seeds 1 star anise 1 piece cinnamon or cassia cinnamon 1 bay leaf 1 cardamom pod 3 slices ginger 1 spring onion stalk

STEAMED TASSAL SALMON 2 bok choy, sliced in half 300g Tassal Fresh Tassie Salmon skin off 1 stick lemongrass 3 shiitake mushrooms 2 coriander stalks 1 long red chilli, julienned 1cm ginger, julienned 1 stick lemongrass 1 cup steamed rice

METHOD 1 T o make the chilli sauce, mix chilli flakes, chilli powder and salt together in a bowl. Add oil into a cold pot with remaining chilli oil ingredients and cook over a low heat for 2 30 minutes or until the spring onion turns brown, then turn off the heat. Allow oil to cool for 5 minutes and then strain the mixture through a fine sieve into a deep, heat proof bowl. Let sit for 5 minutes and then discard everything caught in the sieve. 3 Return oil to the stove over a medium heat, once hot add half of the chilli flakes mixture. Let the oil bubble intensely for 2 minutes. Reduce heat and once bubbling subsides add the remaining mixture. Remove from heat and stir well with a clean, dry spoon until combined. Allow to cool to room temperature. 4 Prepare two steaming baskets by lining them with baking paper and bring a pot of water to the simmer. 5 Place the bok choy halves in one steaming basket. Using the back of a knife, bash and bruise your lemongrass and cut into sticks 6 so that it fits in the steaming basket. To prepare the other steaming basket, place lemongrass on the baking paper, top with coriander stalks and then salmon fillets. Spoon 1-2 tsp of chilli oil over the salmon fillets and then generously cover it with shiitake mushrooms and julienned chilli and ginger. Stack the salmon steamer on top of the bok choy steamer and steam for 15 7 minutes until your salmon is tender. 8 Serve in the basket with extra chilli sauce and steamed rice. 11

MISO SALMON AND SOBA SALAD Serves: 2

INGREDIENTS 300g Tassal Fresh Tassie Salmon skin on ¼ cup red miso paste ¼ cup soy sauce 2 tbsp honey 2 tbsp rice vinegar 1 clove garlic, minced 1 tsp grated ginger 1 cup wild mushrooms such as beech, shiitake or maitake

200g buckwheat soba noodles, cooked ½ small cucumber, seeds removed and thinly sliced 1 radish, thinly sliced 1 small bunch spring onions, chopped 1 small bunch of coriander, roughly chopped leaving stems aside 1 bunch parsley 1 tbsp sesame seeds, white or black 1 tbsp sesame oil Juice of 1 lemon

METHOD ake your miso sauce by mixing the miso, soy, honey, rice vinegar, garlic, coriander M stems and ginger in a bowl until combined. Preheat your oven to 180 degrees. 2 Pat the salmon skin dry with a paper towel. Brush the fish with a tiny bit of sesame oil and season with salt and pepper. Make sure you do this only just before cooking the salmon. 3 In a non-stick pan, add olive oil to fully cover the base. Heat the oil on mediumhigh heat (make sure your pan is hot), then put the salmon on the skin side down and turn down to medium. 4 Using an offset spatula, press down on each salmon fillet for 15-20 seconds. This ensures the skin is as flat as possible against the skillet. 5 Cook skin side down until ½ of the salmon is cooked (approx. 7-10 minutes), then flip. 6 Add mushrooms and your miso sauce in the bottom of your salmon pan, making sure you pour it over the skin. Place the pan in the oven. 7 While your salmon is in the oven, make your soba noodle salad by mixing buckwheat noodles, cucumber, radish, spring onions, coriander leaves, parsley, sesame seeds, sesame oil and lemon juice. 8 Remove your salmon pan from the oven after 5 minutes, or until salmon is cooked through. Serve immediately with your soba noodle salad and pour the remaining miso sauce on top. 1

SUSIE BURRELL DIETITIAN AND TASSAL AMBASSADOR Susie Burrell is a qualified dietitian with a Masters in Coaching Psychology. Susie has been the in-house dietitian at Tassal for more than 2 years and loves to share her knowledge about the extensive health benefits associated with the regular consumption of Tassal Tasmanian Salmon for all members of the family.

“RICH IN OMEGA-3 AND ESSENTIAL B-GROUP VITAMINS, SALMON IS ONE OF THE MOST HEALTHY, VERSATILE AND FAMILY-FRIENDLY CHOICES OF PROTEIN.”

SALMON THE NATURAL SUPERFOOD Salmon is a great source of Omega-3, with a 100g portion providing more than the Heart Foundation of Australia’s recommended daily intake of 250–500mg EPA + DHA per day. That same 100g of salmon also provides 42%* of our daily protein requirement. As well, salmon contains the essential nutrients Vitamin D, Vitamins B1, B3 & B12, Vitamin E and the minerals Phosphorus and Selenium.

# Based on the National Heart Foundation of Australia’s recommended adult consumption. * Percentage Daily Intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending on your energy needs.

COOKED SALMON WITH ANCIENT GRAINS Serves: 2

INGREDIENTS 150g Tassal Cooked and Smoked Tassie Salmon 1 bunch broccolini, halved and steamed 60g baby spinach 125g 7 ancient grains microwave rice, prepared according to packet instructions ½ cup tinned lentils, drained and rinsed ½ cup edamame beans 1 tbsp extra virgin olive oil Juice of ½ a lemon Salt & pepper ¼ cup crushed walnuts 2 tbsp Persian fetta, crumbled

METHOD 1 Combine broccolini, baby spinach, ancient grains, lentils and edamame beans. 2

Whisk lightly the olive oil and lemon juice. Season with salt and pepper.

Gently toss greens, lentils and edamame beans with olive oil mixture.

Sprinkle over walnuts and Persian fetta.

Flake Tassal Cooked and Smoked Salmon over salad and serve.

SALMON AND VEGETABLE CARBONARA Serves: 4

INGREDIENTS 300g Tassal Fresh Tassie Salmon, cut into 2cm chunks

1 red capsicum, finely chopped

1 tbsp extra virgin olive oil

¼ cup shaved parmesan (optional)

250g high fibre spaghetti

Salt & pepper

2 large eggs ½ cup finely grated parmesan cheese ½ tsp garlic powder 1 cup frozen peas 1 small head broccoli, chopped

METHOD 1 Preheat oven to 180°C and bring a large pot of salted water to the boil. 2

Add eggs, cheese, and garlic powder to a bowl and whisk to combine, set aside.

3 Place salmon on a baking paper lined baking tray and drizzle with oil. Bake for 10 minutes. 4 Add pasta to boiling water and cook according to packet instructions. In the last 2-3 minutes of cooking, add the broccoli, peas, and capsicum in a steam basket on top. Before draining, reserve ¼ cup pasta water. 5 Drain pasta and set aside vegetables. Return pasta to pot and add eggs, cheese and garlic mixture - using tongs to stir continuously. Add small amounts of pasta water if the sauce is too thick. Stir through salmon and vegetables, and season with salt and pepper. 6

Serve topped with shaved parmesan, if using. 19

RUBEN KOOPMAN CHEF AND TASSAL AMBASSADOR Since arriving in Tasmania, Ruben Koopman has proudly been creating unique experiences from Tasmanian local products. From heading Michelin star restaurants in Europe to changing the culinary landscape in Tassie, Ruben has pioneered some of the state’s top restaurants, including the renowned Frogmore Creek and The Beach Club.

“BEING ABLE TO COOK WITH BEAUTIFUL, LOCALLY PRODUCED AND SOURCED INGREDIENTS SUCH AS TASSAL TASSIE SALMON MAKES ME PROUD TO CALL TASMANIA MY HOME.”

SMOKED SALMON AND GARLIC LINGUINE WITH PARMESAN, CHILLI AND WHITE WINE SAUCE Serves: 2

INGREDIENTS 1 x 300g pack of Tassal Tassie Salmon skin off fillets, diced 150g Tassal Tassie Smoked Salmon

FOR THE GARNISH ½ a red chilli, cut into rings 80g block of Parmesan cheese, shaved Micro herbs

300g of linguini, cooked al dente 2 cups green peas Juice of 1 lemon

FOR THE SAUCE 1 brown onion 1 bulb of garlic (cleaned) Olive oil

300ml of white cooking wine 80g of butter 300ml of cream

METHOD 1 Bring a pot of salted water to the boil. Add pasta to boiling water and cook according to packet instructions. 2 Chop the onion and garlic up. Heat a good splash of olive oil in a cooking pot and add the onion and garlic. Fry for a couple of minutes then gradually add the white wine. Reduce to half and add the cream and butter. Reduce further to a third and set aside. 3 In a frying pan heat a splash of olive oil. Add the diced salmon fillets and cook for 7 minutes stirring so it’s cooked evenly. 4 Add the smoked salmon and the peas and give it a good stir. Squeeze in the juice of 1 lemon and stir again. Add the white wine sauce. Stir a few times and add the pasta whilst continuing to stir. 5 Place the pasta in 4 bowls and garnish with the chilli, shaved Parmesan and a few small handfuls of micro herbs.

SALMON TACOS WITH TOMATO AND BLACK BEAN SALSA Serves: 2

INGREDIENTS 300g Tassal Fresh Tassie fillets, skin on or 300g Tassal Diced Salmon 1 tbsp olive oil 2 tsp Mexican spice mix Juice of 1 lime 4-6 hard taco shells 2 baby cos lettuce, shredded ½ cup red cabbage, finely shredded ¼ cup sour cream ¼ cup coriander leaves Extra lime wedges, to serve

TOMATO AND BLACK BEAN SALSA 250g cherry tomatoes, chopped ½ red onion, finely diced Juice of 1 lime ½ teaspoon ground cumin ¼ cup coriander, finely chopped 400g tin black beans, drained and rinsed

METHOD 1 Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon, coat well. Allow to stand for 10 minutes. 2 Mix all salsa ingredients in a small bowl and set aside. 3 Heat a small pan to high and cook the salmon for 4-5 minutes on each side, break into small pieces. 4 Prepare taco shells according to packet instructions. 5 Arrange shells on plate or board and layer with lettuce, cabbage, salsa and salmon. 6 Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side. 25

PEOPLE OF TASSAL One in 20 Tasmanians in the workforce work either directly or indirectly in the salmon industry, making it one of Tasmania’s biggest employers and supporters of regional communities. Our team is passionate about the work they do and show great care in protecting the oceans and wildlife. “We are farmers committed to producing food that is better for the planet. As part of the team who cares for our fish, we want to grow one of the best and most efficient sources of protein available. Every day is exciting, and we have an enormous focus on animal welfare and understanding the environment we operate in.” – Maddy Little (pictured).

HOW TO COOK SALMON CRISPY SKIN SALMON Rub salt, pepper and oil onto salmon skin just before cooking. Cook skin side down over medium heat for 7 minutes each side.

BAKE Preheat oven to 180°C (200°C fan forced). Place salmon on a lined baking tray. Season salmon with salt, pepper, oil or your favourite herbs and spices. Place into oven and cook salmon portions for 14 minutes (or 20min/kg).

GRILL Preheat barbecue to medium heat. Rub salt, pepper and oil onto salmon. Place salmon directly onto hot plate or grill and cook for 7 minutes each side.

STEAM Place salmon on a lined steamer. Season salmon with salt, pepper, oil or your favourite herbs and spice. Place above boiling water with lid on and cook for 4-5 minutes. Cooking time may vary with size and thickness of salmon. Salmon can be pink on the inside.

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