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DELICIOUS IDEAS USING SALMON XO SAUCE WITH BREAD

DIP with Vienna Bread
(A spicy alternative to traditional dips on crakers, celery and carrots.)

SPREAD on Toast or lightly on Dinner Rolls

A GREAT CONDIMENT to spice up your Sandwich

HEALTHY SNACK

Ham and Carrot Wrap
Preparation: 5 minutes
Cooking: 5 minutes
Serves : 2

Ingredients

• 2 pcs tortilla
• 3 tbsps grated carrots
• 3 tbsps baby rockets
• 2 slices honey leg ham
• 2 tbsps Salmon XO Sauce

Method

1. Spread a layer of Salmon XO Sauce over the centre of a tortilla.
2. Place sliced ham over the Salmon XO Sauce
3. Sprinkle on grated carrots and baby rockets
4. Fold both left and right edges of the tortilla towards centre of tortilla about 2cm. Starting with the edge of the tortilla closest to you, then roll it up.
5. Cut the wrap in half
6. Tortilla may be served warm or cold.

Hints

• This is a general guide. Add or reduce amount of Salmon XO Sauce spread on your tortilla according to taste. The more sauce added, the spicier your tortilla will be.
• Alternate ham with your favorite cold cut.
• Serving suggestion – warm tortilla, warm tortilla first in microwave or medium non- stick pan before use.

Fennel, Baby Spinach and Cannelloni Bean Salad

Preparation: 15 minutes
Cooking: 2 minutes
Serves: 4

Ingredients

• 2 baby fennel bulbs, trimmed and finely sliced
• 4 tbsp olive oil
• 2 tbsp pine nuts
• 1 clove garlic, finely chopped
• 100g baby spinach leaves
• 100g can cannelloni beans, drained and rinsed
• 4 nos cherry tomatoes
• 25g Salmon Jerky
• 2 tbsp Salmon XO Sauce

Methods

1. Place washed fennel. Trim and finely slice fennel and place in large bowl. Set aside.
2. Heat oil in a frying pan. Add pine nuts and stir for 2 minutes or until golden.
3. Remove pine nuts from heat. Add garlic and Salmon XO Sauce and stir lightly.
4. Drizzle hot pine nut mixture over fennel. Leave mixture to cool for 10 minutes.
5. Toss baby spinach leaves, cannelloni beans, cherry tomatoes and Salmon Jerky through fennel. Serve immediately.

QUICK MEAL FOR 2

Rump Steak with Fried Eggs

Cooking: 10 minutes
Serves : 2

Ingredients

• 500g Rump Steak
• 2 eggs
• 4 tbsp butter
• 1 tbsp cooking oil
• 4 tbsp Salmon XO Sauce
• Salt and pepper to taste

Methods

1. Preheat pan
2. Place butter and steak in frying pan. Cook steak on each side for 5 minutes.
3. Fry 2 eggs for each piece of steak
4. Before serving, place Salmon XO Sauce and fried eggs on top of each piece of steak.

Hints

• Butter - To prevent butter from burning, add cooking oil to pan together with butter.
• Steak - To prevent overcooking, remove steak from heat and rest aside for 2 minutes.

ASIAN FLAVOURS

“San Choy Bow” with Pork Mince

Preparation : 10 minutes
Cooking: 15 minutes
Serves : 4

Ingredients :

• 300g pork mince* (marinate for 30 minutes)
• 1 onion, finely diced
• 1 clove garlic, finely chopped
• 1 tsp ginger, crushed
• 2 tbsp vegetable oil
• 2 tbsp Salmon XO Sauce
• 8 pieces of iceberg lettuce leaves

Marinate for pork mince*

• ½ tsp salt
• Pinch of sugar
• 1 tsp soy sauce (*light soy sauce may be used)

Method

1. Heat oil in a wok /fry pan until hot.
2. Add garlic, ginger and onion and stir-fry for 1 minute.
3. Add pork mince and stir fry for a further 3 minutes or until all fully cooked.
4. Add Salmon XO Sauce, ensure sauce is mixed thoroughly. Remove from heat after 30 seconds.
5. Place cook ingredients onto the lettuce cups and serve immediately.

Hints

• Garnish San Choy Bow with Salmon Jerky before serving.
• Iceberg Lettuce - the smaller and inner leaves are best. Cut to shape of small bowl. Chill leaves in refrigerator before use / serving.

Beef Stir Fry with Spaghetti

Preparation : 15 minutes
Cooking: 10 minutes
Serves : 4

Ingredients

• 300g topside beef* finely shredded in thin strips
• 2 tbsp oil
• 1 clove garlic, finely chopped
• 2 tsp ginger, crushed
• 1 hot chili, finely chopped
• 1 small onion, sliced
• 1 pcs shallots, cut into strips
• ¼ green and red capsicum, cut into strips
• 250g thin spaghetti

Sauce for Spaghetti :

• 1 tsp sesame oil
• 1 tbsp Chinese cooking wine
• 3 tbsp Salmon XO Sauce
• 1 tbsp corn flour

Marinate Beef*

• Pinch of sugar
• 1 tsp soy sauce (light soy sauce may be used)
• 1 tbsp Salmon XO Sauce

Method

1. Marinate beef in a bowl and leave it for 30 minutes.
2. Precook spaghetti in uncovered, large pan of boiling water, cook until just tender. Drain and rinse with cold water. Set aside.
3. Heat wok/fry pan until hot - add oil, then garlic, ginger and chili. Cook for 30 seconds.
4. Add beef, onion and capsicum and stir-fry over high heat for 3-4 minutes.
5. Combine sauce in a small bowl and add to wok. Continue cooking until the sauce has thickened.
6. Add drained spaghetti to wok. Stir through ingredients are well mixed and cooked thoroughly. Serve immediately.

Hints

• Adjust spiciness of dish with chili and extra portion of Salmon XO Sauce for that extra bite.

SEAFOOD IDEAS

Barbecued Sea Perch Fillets

Preparation : 10 minutes
Cooking : 20 minutes
Serves : 4

Ingredients

• 500g skinless sea perch fillets
• Lemon wedges for serving

Marinate

• 4 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 onion, finely sliced
• ¼ tsp cayenne pepper
• 1 tbsp lemon juice
• 4 tbsp coriander, finely chopped
• 4 tbsp Salmon XO Sauce

Methods :

1. Preheat barbeque (BBQ)
2. Combine marinate in small bowl - olive oil, garlic, onion, cayenne pepper, lemon juice, coriander and Salmon XO Sauce.
3. Place perch fillets on the large piece of aluminum foil (ensure foil is large enough to wrap all fillets and marinate without breaking). Spoon marinate mixture on top of fillets evenly.
4. Fold both ends of aluminum foil together to enclose fish and marinate like wrapping a parcel.
5. Place parcel on pre-heated BBQ hot plate for 15-20 minutes, or until the fillets are just cooked. Serve fish with lemon wedges.

Hints :

• Marinate fillets and leave in fridge for 30 minutes prior to cooking.
• No BBQ, you can Bake it in the oven. Ensure oven is preheated to moderate 180°C in fan-forced oven or 200°C in convection oven. Repeat Methods 2-4 above, bake in oven for 15-20 minutes or until fillets are cooked.
• Can bake fillets in individual parcels, reduce cooking time to 10-15minutes per parcel.
• Fish subsitiution – sea bream, snapper, blue-eye cod

 

King Prawns Kebabs

Preparation: 10 minutes.
Marinate: 1 hour.
Cooking : 10 minutes.
Serves: 4

Ingredients :

• 16 nos. king prawns
• ½ green and ½ red capsicum, cut into pieces
• 8 pcs of bamboo skewers

Marinate

• 1 onion, coarsely chopped
• 2 cloves of garlic, finely chopped
• 2 tsp ginger, crushed
• 2 tbsp parsley, finely chopped
• 4 tbsp vegetable oil
• 4 tbsp Salmon XO Sauce

Methods

1. Combine marinate - onion, garlic, ginger, parsley, oil and Salmon XO Sauce. Add marinate to king prawns and coat thoroughly. Cover and chill in fridge for one hour.
2. Preheat grill.
3. Prepare kebabs - use bamboo skewers, pierce through centre of each prawn alternate with piece of capsicum until skewers are filled.
4. Balance skewers on a grill pan and cook for 3 minutes each side.
5. Serve hot with some crusty rolls.

Hints

• To prevent bamboo skewers burning during cooking, soak bamboo skewers in cold water for 10min before use.
• Prawns flesh will turn white once cooked.