Can you believe it’s December already? With December comes summer, Christmas, long nights and warm days plus plenty of time for entertaining. Something delicious and nutritious for nibbles and main dishes over the festive season is salmon. It’s high in protein, packed with Omega 3 fatty acids, it tastes great and there are so many ways you can use it. To help you kick off the festive season I’m sharing two new recipes using Regal Salmon – crispy turmeric garlic pancakes with manuka smoked salmon and roast kumara, and beetroot salad with lemon herb salmon and raspberry vinaigrette.
The pancakes are an impressive looking appetiser that are something a little bit different yet delicious and the roast vegetable salad is simple yet still that little bit special thanks to the salmon.
Regal Salmon have a wide range of products that are really easy to use and are packed with flavour. I’ve used Regal manuka smoked salmon slices and Regal Lemon & Herb Wood Roasted Salmon to create no fuss recipes that are both quick and easy to make.
Here are the recipes!
Crispy turmeric pancakes with manuka smoked salmon slices
These gluten free crispy pancakes have a neat honeycomb look thanks to the use of soda water. Topped with garlic and chives sour cream, sprouts and Regal Manuka Smoked Salmon, they’re a delicious change to the usual salmon pancakes. The manuka smoked salmon is from the Regal Artisan range and it has an amazing flavour that really make these outstanding. These are best eaten on the day of making, or the pancakes go a little soggy.
Makes 15 small pancakes – simply double the recipe for more
For the pancakes:
½ cup rice flour
¼ teaspoon turmeric
¼ teaspoon garlic powder
1 heaped dessertspoon sour cream
½ cup + 1 tablespoon cold soda water
Olive oil for the pan
2 tablespoons sour cream
3 teaspoons chopped chives
Sprinkle of garlic powder
Regal Manuka Smoked Sliced Salmon.
In a medium sized bowl, beat together all the pancake ingredients with a whisk so that the sour cream is well broken up and the mixture is smooth. It should be a fairly runny batter.
Heat a non-stick fry pan over a medium heat. Add 2-3 tablespoons of oil. When the oil is hot, add tablespoons of the batter and fry until the edges start to go brown and it looks crispy. Then flip and cook the other side. Place on paper towels to blot up any excess oil.
Mix the sour cream, chives and garlic powder. Place about half a teaspoon on each pancake. Top with a chunk of avocado, sprouts and a slice of Regal Manuka Smoked Sliced Salmon.
Roast Kumara and Beetroot Salad with Lemon Herb Salmon and Raspberry Vinaigrette
For an easy but impressive dinner or lunch this roast kumara and beetroot salad with Regal King Salmon Lemon & Herb Wood Roasted Salmon is quick to make yet looks and tastes impressive. The salmon is already flavoured, so it’s just a matter of roasting vegetables, making a dressing and assembling it on the plate.
Makes four serves
3 large orange kumara
3 large golden kumara
50g feta cheese
1 bag of baby spinach
1 orange sliced into thin segments.
Salt and pepper
2 x packets of Regal King Salmon Lemon & Herb Wood Roasted Salmon Portion
For the dressing
2 tablespoons raspberry balsamic vinegar
Juice from one large orange
Juice from one lemon
1 teaspoon honey
2 tablespoons oil
Preheat oven to 180 degrees Celsius. Peel the beetroot and kumara then slice into evenly sized thin slices. Grease oven trays with olive oil, then lay out the vegetables and drizzle with olive oil. Season with salt and pepper. Bake for 20-30 minutes or until the vegetables are cooked through and the kumara is lightly golden.
On each dinner plate, add a couple of handfuls of baby spinach. Layer over the roast vegetables and orange slices. Sprinkle over the feta. Cut the salmon into chunks and spread evenly across the four plates.
To make the dressing, add all the ingredients in a small bowl and mix well. Add as desired just before eating.
WIN WIN WIN!
Thanks to Regal Salmon, I’ve got two salmon hampers to giveaway valued at $50 each! If you’d like to win one of these, simply comment below with your favourite way to eat salmon.
Competition will be drawn December 19th and winner notified via email as well as announced on the blog.
Congratulations to Kate McCormick and Julie Marsh! You are the lucky winners. Check your emails 🙂
This post was made possible thanks to Regal Salmon