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. 

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. 

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.

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. 

Finding family friendly quick, nutritious, weekday dinners can be a challenge — this salmon pudding with Italian flavors is a favorite in our home! I use ASC labelled smoked salmon — a safe choice for both the ocean and our future. The ASC label guarantees responsibly farmed fish and seafood, we can feel confident that our choice is good for both our kids and the planet. 

Instead of traditional dill, we’ve chosen to use pesto in this recipe. We’ve also added a bit of Parmesan on top — a quick and tasty way to enhance the delicious flavor of cold-smoked salmon. 

This dish is quick enough for weeknights and so simple that the kids can help out! Turn on the oven, prepare the ingredients, and serve a sustainable dinner everyone enjoys! 

1. Preheat the oven to 200°C (fan) or 225°C (top and bottom heat).
2. Peel and boil the potatoes in salted water until soft. Let cool, then slice thinly.
3. Peel and slice the onions. Sauté the onions in butter for about 10 minutes until soft. Season with salt and pepper.
4. Grease a baking dish (approx 20×25 cm). Layer potatoes, onions, and salmon slices in the dish.
5. Whisk together eggs, cream, crème fraîche, pesto, salt, and pepper in a bowl.
6. Pour the egg mixture over the potato, onion, and salmon layers.
7. Sprinkle the grated Parmesan on top.
8. Bake in the oven for about 35–40 minutes, or until the potatoes are tender and the top is golden brown.
9. Serve with melted or browned butter. 

 Enjoy a simple, flavorful, and sustainable family dinner! 

1. Place the potatoes into a saucepan, cover with water, add a little salt and bring to the boil.
2. Reduce the heat and simmer for 15 minutes until tender.
3. Drain and return to the pan.
4. Add half the butter and the milk and mash until smooth.
5. Season with salt and black pepper and set aside while you cook the fish.
6. Season the flour with salt and black pepper.
7. Dust the trout with the flour, patting onto both sides.
8. Heat a large frying pan until medium hot. Add half the oil and the remaining 50g butter and heat until foaming.
9. Add the trout and fry on each side for 2-3 minutes until golden brown. Lower the heat and continue cooking until the fish is cooked all the way through.
10. Meanwhile, heat a skillet until hot. Add the remaining oil and asparagus and sauté for 3-4 minutes until just softened.
11. Add the lemon zest and juice and stir to combine.
12. Season with salt and black pepper.
13. Divide the mash between serving plates. Spoon the asparagus alongside and top with the fish and parsley.

1. Preheat the oven to 210°C/fan 190°C, gas mark 7.
2. Line a large baking tray with parchment paper and lay the sea bream on top.
3. Place the salt into a large bowl and add the egg white, mixing well until you achieve the consistency of wet sand.
4. Spoon the salt over the top and smooth to totally cover the fish.
5. Place in the oven and bake for 15-20 minutes until the crust is golden brown and the bream are cooked – check by inserting a knife into the thick part of the flesh and ensuring that the fish has reached 38°C.
6. Meanwhile, heat a sauté pan until hot. Add the olive oil and samphire and sauté for 1-2 minutes until just softening.
7. Stir in the asparagus and stir fry for 1 minute.
8. Stir in the peas and stir fry for another 2 minutes until hot and the vegetables are tender.
9. Pour in the lemon zest and juice, vinegar and a little salt and black pepper and stir to combine.
10. Carefully remove the crust from the fish and lift the fish out.
11. Gently pull back the skin and lift the flesh off the bones.
12. Serve the fish with the samphire.

1. Tip the prawns into a bowl.
2. Pour 2 tbsp olive oil, 1 tbsp vinegar and the garlic into a bowl, season with black pepper and whisk to combine.
3. If you have time, leave the prawns to marinate for up to 30 minutes.
4. Thread onto metal skewers (or soaked wooden skewers), adding in a wedge of red onion every 3-4 prawns.
5. Pour any juices left in the bowl over the prawn skewers.
6. Tip the herbs into a separate bowl, then add the rest of the oil and vinegar and stir to combine.
7. Heat a griddle pan until hot.
8. Cook the prawn skewers on the griddle until pink and hot through, basting with the herby dressing.
9. Stack onto a plate and spoon the remaining herby dressing over the top.
10. Serve straightaway.

1. Slice the bread.
2. Mash the avocado with half the lemon juice and season well with salt and pepper.
3. Spread the avocado on the bread, then place the flaked salmon and beetroot on top.
4. In a separate bowl, mix the remaining lemon juice with the creme fraîche and horseradish. Season and mix well.
5. Drizzle creme fraiche mixture over the sandwich and top with spring onion slices, chopped dill and cress.
6. Devour!