This colourful, nutritious bowl is easy to adapt with your favourite salad ingredients. Here’s our go-to version. 

1. Pickle the onions: Combine the red onion, vinegar, sugar, and a pinch of salt. Cover and leave to pickle for at least 1 hour or overnight.
2. Prepare the prawns: Mix the chipotle paste, honey, lime zest and juice, and olive oil. Coat the prawns in this mixture. Sauté in a hot pan for about 4 minutes, until pink and opaque. Set aside to cool.
3. Build the base: In a bowl, mix most of the spring onions and the kidney beans into the rice. Season lightly and divide between two serving bowls.
4. Assemble: Top each bowl with pickled onions, prawns, sweetcorn, avocado slices, remaining spring onions, and chopped tomatoes.
5. Finish: Add a spoonful of Greek yoghurt, sprinkle with paprika, and garnish with lime wedges and cress or micro herbs.

A fun and tasty way to enjoy responsibly farmed ASC labelled salmon – great for sharing and even better with little helpers in the kitchen!

1. Cook the sushi rice according to packet instructions and allow it to cool completely.  
2. Lightly grind the sesame seeds to release their oils and toast until golden and fragrant. Mix the sesame seeds with crushed nori, a pinch of salt, and a pinch of sugar to make a quick furikake-style seasoning. Stir this seasoning into the cooled rice.  
3. Finely chop the salmon fillets until minced, then mix into the seasoned rice. With slightly damp hands, shape the mixture into balls (about 1 tablespoon per ball).  
4. Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. Roll each ball in flour, then dip in egg, and finally coat with breadcrumbs.  
5. Place the balls in an air fryer and cook at 200°C for 10 minutes, or bake in a preheated oven at 180°C for 20 minutes, until golden and crispy.  
6. To make the dipping sauce, combine all the sauce ingredients in a small pan and warm gently, stirring until the sugar has dissolved and the sauce is smooth. 
7. Serve the crispy salmon balls with the dipping sauce and a side of cucumber sticks or edamame beans.  
8. Tip: These are perfect for lunchboxes, parties, or a fun weeknight dinner – and a great way to introduce kids to cooking with sustainable seafood. 

This is my recipe for ASC certified seabream tacos – the true taste of summer. Sustainably farmed Mediterranean seabream, charred baby veg from the garden, and a mint & jalapeño whipped feta for that fresh kick. Cooked over charcoal for maximum flavour and minimum fuss. 

1. Make the spiced butter by melting the butter and stirring in the Mexican spices, thyme, and fennel seeds. Set aside for brushing the fish. 
2. Chargrill ook the veg over a preheated BBQ. Toss the courgettes, onion, pepper, and tomatoes with oil, lemon zest, and seaweed salt. Grill directly over hot charcoal until charred and softened. Slice once cool enough to handle. 
3. Prepare the whipped feta in a food processor. Blend feta, yogurt, mint, jalapeños, lemon zest, and juice in a food processor until smooth. 
4. Season the Sea Bream fillets with chilli salt and a little oil. Grill skin side down, pressing lightly to avoid curling. Brush with the spiced butter as they cook until the skin is crisp and the fish is just cooked through. 
5. Warm the tortillas, then layer with salad leaves, a handful of charred veg, grilled seabream, and a generous spoonful of whipped feta. Finish with an extra drizzle of spiced butter.

1. Wash the spring greens thoroughly, drain well, cut into bite-sized pieces, spread them on a pan, and drizzle with olive oil. 
2. Using a torch, char the root portion of the spring greens for 1 minute. 
3. Marinate the salmon in 2T seasoned soy sauce and 2T cooking wine for 30 minutes. 
4. In a pot, combine 2 cups rice, 2 cups kelp stock, 2T seasoned soy sauce, and 1T cooking wine. Bring to a boil over high heat for 4 minutes. 
5. When the water starts boiling, reduce to medium heat and cook for 6 minutes. 
6. While the rice is cooking, melt ½ piece of butter in a pan and sear the salmon on both sides over medium-low heat for 1 minute each. 
7. Place the charred spring greens on top of the rice, put the grilled salmon in the centre, and let it steam for 3 minutes. 
8. Once steamed, break up the salmon with a rice paddle, mix together, and serve with the seasoning sauce. 

1. Peel and finely chop the squid, and rinse the shrimp, oysters, and clam meat in salt water. 
2. Bring 2 cups of water with a pinch of salt to a boil, then briefly blanch the prepared seafood for about 30 seconds. (Don’t discard the blanching water; cool it separately to use as seafood stock for the batter) 
3. Clean and trim the chives, and if the root ends are thick, split them in half, cut them to match the length of the frying pan, and slice the red chili and cheongyang peppers diagonally. 
4. Mix the batter ingredients in a bowl, and beat the egg with a pinch of salt to make an egg wash. 
5. Heat oil generously in a pan, pour one ladle of batter and spread it in a circle, then neatly arrange the chives on top, add the seafood, and lightly sprinkle some more batter. 
6. Fry both sides until golden brown, add cheongyang pepper, red chili, and egg wash to one side, flip and cook until done, then turn off the heat. 

1. Lightly brush dumpling wrappers with oil on both sides, place in muffin tins, and bake at 180°C for 5 minutes, then let cool. 
2. Cut cabbage into bite-sized pieces and clean shrimp by removing heads and tails. 
3. Heat oil in a pan, sauté minced garlic, then add remaining sauce ingredients (sugar, red pepper powder, rice wine, red pepper paste, corn syrup, black pepper) and stir-fry. 
4. Add shrimp to the sauce mixture and cook. 
5. Add rice cakes and anchovy stock, and once the tteock become soft, stir-fry over medium heat. 
6. Divide the finished shrimp tteokbokki among the baked dumpling wrappers.

If you’re not familiar with pangasius yet, it’s a mild, white fish with a texture similar to cod. Most pangasius sold in stores is already deboned, making it easy to work with – perfect for quick and tasty meals.

This foil-baked recipe combines pangasius with your favorite vegetables, flavored with a savory mix of miso and butter. It’s a simple, healthy dish that’s both comforting and nutritious. 

Choosing seafood with the ASC label also means you’re making a responsible choice that helps protect our oceans and ensures a sustainable future for the next generations. 

Instructions / Directions

1. Pat dry the thawed pangasius fillets and cut each in half. Season with salt and pepper.
2. Thinly slice the onion, roughly chop the cabbage, cut the carrot into julienne strips, and trim the root end off the enoki mushrooms before cutting them in half.
3. Spread out two large sheets of aluminum foil. Place half of the sliced onion on each sheet.
4. Layer half of the seasoned fish on top of the onions, then add half of the remaining vegetables over the fish.
5. Spoon half of the miso-mirin mixture (A) and half of the butter on top of each pile, then wrap tightly in foil.
6. Cook in a fish grill or toaster oven for 10–15 minutes, or until cooked through.
7. Once cooked, sprinkle with chopped green onion and squeeze lemon juice if desired.

Celebrate with a sushi cake that everyone loves! 

Sweet cakes are great, but why not try making this sushi cake with your family for a special occasion? While it’s well known for the Doll Festival in Japan, it’s also perfect for birthday parties, Christmas, or New Year’s. 

All you need to do is cook the rice, then top it with ASC certified salmon and your favorite ingredients. Decorating it together with your children makes it a fun experience—and even more delicious! 

By choosing seafood with the ASC label, you’re making a safe choice that helps protect future generations. 

Instructions / Directions

1. Season the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. While the rice is still warm, transfer it to a large bowl. Gently mix in the vinegar mixture and sesame seeds using a cutting motion (a rice paddle works best). Fan the rice to cool it as you mix.
2. Make the thin omelette (kinshi tamago): Beat the eggs with sugar and a pinch of salt. Heat a non-stick pan with a little oil. Pour in just enough egg to make a thin layer. Cook gently, then transfer to a plate. Repeat until all the egg is used. Stack the cooked layers, then slice into thin strips.
3. Prep the fillings: Thinly slice the salmon and avocado. Have your sliced radish, cucumber, and herbs ready for topping.
4. Assemble the cake: Line a 15 cm (6 inch) round cake mold with plastic wrap. Add half of the seasoned rice and press down gently. Layer with avocado, salmon, omelette strips, and shiso or basil leaf. Top with the remaining rice and press lightly.
5. Finish and decorate: Turn the mold over onto a plate and peel off the plastic wrap. Top your sushi cake with more egg strips, slices of salmon, radish, cucumber, cress, and dill

1. Preheat oven to 180°C (350°F). Lightly brush a large sheet of foil or parchment with olive oil.  
2. Assemble the parcel: Lay lemon slices on the parchment, place salmon fillets on top, then add more lemon slices, fennel, and dill. Drizzle with white wine and season with salt and pepper.  
3. Wrap it up: Place another sheet of parchment on top and fold the edges to seal, leaving a little space inside for steam to circulate.  
4. Bake: Place the parcel on a baking tray and bake for approx. 12 minutes. Then, let it rest in the foil for 5 minutes before opening.  
5. Serve & enjoy! Carefully transfer the salmon to a serving platter, sprinkle with fresh dill, and garnish with lemon slices. Pair it with your favourite spring sides – we love a crisp cucumber, radish & fennel salad, buttery new potatoes, and a creamy herby mayo! 

Upgrade your salmon game with these three delicious marinades. Each marinade serves 2 salmon fillets. Increase quantities as needed. Perfect for prepping ahead and freezing for quick, flavourful meals!  

Marinade 1 – Bold Teriyaki   

• 4 tbsp Soy sauce  

• 1 tsp Garlic paste  

• 1 tsp Ginger paste  

• 1 tsp Sesame oil  

• ½ tbsp Rice vinegar  

• 2 Chopped spring onions  

• 1 tbsp Sesame seeds  

• 1 tbsp Brown sugar  

• 1/4 tsp Ground black pepper  

Marinade 2 – Maple Mustard   

• 3 tbsp English Mustard  

• 2 tbsp Maple syrup  

• 1 tsp garlic paste  

• 1 tbsp Worcester sauce  

• ¼ tsp Ground black pepper  

Marinade 3 – Herby Lemon  

• 2 tbsp Olive oil  

• 1 Lemon squeezed  

• 1 tbsp Garlic paste  

• 1 tsp Fresh chopped dill  

• 1 tsp Fresh chopped thyme  

• ½ tbsp Dijon mustard   

• 1 tsp Salt ¼ tsp  

• Ground black pepper  

Instructions

1. In three separate bowls, mix the ingredients for each marinade until well combined.  
2. Place salmon fillets into each freezer storage bag. Pour the corresponding marinade into each bag, ensuring the salmon is well coated.  
3. Seal the bags and gently massage to distribute the marinade evenly. Lay flat in the freezer and store for up to 3 months.  
4. Thaw in the fridge overnight before cooking.  
5. Roast, air-fry or pan-fry your marinated salmon until cooked through.  
6. Serve with your favourite sides and enjoy.