Crispy Skin Salmon with Mushy Peas

Salmon with Mushy Peas

Crispy Salmon + Mushy Peas, did somebody say heaven?! I absolutely love salmon, so salmon with crispy skin doesn’t stand a chance around me. Paired with super simple mushy peas and potatoes YUM! Oh, and I mention you can have it on the table in 20 minutes?


  • 2 Atlantic Salmon Fillets – approx. 200g each, skin on, scaled and pin boned
  • 2 tbs olive oil
  • McCain Mini Roasts Italian Herbs – cooked as per packet instructions
  • Salt and pepper

Ingredients – Mushy peas

  • 2 cups of McCain Baby Peas
  • 2 tbs of thickened cream
  • 1 tbs of butter
  • 2 tsp of fresh lemon juice
  • 1 tbs of fresh mint – finely chopped
  • 1 clove of garlic – crushed or grated
  • Salt and pepper


  1. Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender.
  2. Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm.
  3. Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
  4. Spoon the mashed peas onto plates and top with the salmon, skin side up. Serve with McCain Mini Roasts Italian Herbs.


Salmon Rice Paper Rolls

Rice Paper Rolls

Vietnamese Rice Paper Rolls

As you know I recently received a lovely box of goodies for the team at Huon Aquaculture to partake in their Huon Blogger Challenge. The Huon Blogger Challanage brings together 30 Australian Food Bloggers with the challenge for them to create and post a versatile, year-round recipe using Huon Reserve Selection. Lucky me!!

Which I sat pondering (and I won’t lie munching on some delicious salmon straight from the packet) I got to thinking about rice paper rolls – this healthy snack is the perfect weekend treat, fresh weeknight dinner, stylish finger food for guests or great for the kid’s lunch-boxes as an exciting alternative sandwiches. It’s also helpful to have a quick and delicious finger food recipe up your sleeve for when unexpected friends and family do the much feared ‘drop-in’. With Australia’s mild winters and the current craze of Vietnamese cuisine a refreshing rice paper is always a crowd pleaser. So plate up this bad boy and  you’ve got yourself a little celebration on a plate!

Ingredients – Rice Paper Rolls

  •  10 rice paper wrappers – there is over this amount in a standard packet
  •  250g of Huon Reserve Selection Hot Smoked Ocean Trout
  • 5 fresh, cooked Australian prawns – peeled and halved length ways
  • 3 carrots – cut into long, thin batons
  • 1 cucumber – cut into long, thin batons
  • 1 avocado – cut into long, thin batons
  • 20 sprigs of coriander
  • 10 shoots of green shallot
  • 100g rice paper noodles – cooked as per packet instructions

Ingredients – Thai Style Peanut Dipping Sauce

  • 2 tsp organic crunchy peanut butter
  • 2 tbs of sweet chilli sauce
  • 2 tbs of rice wine vinegar
  • 1/2 tsp of sesame oil
  • 1 tsp of fish sauce
  • 1/2 tsp of honey
  • the juice of half a lime


  1. Fill a large flat bowl with hot water, I like to use my quiche dish, and place the rice paper wrappers in the water one at a time for about 30 seconds or until soft and pliable. Don’t leave for too long or the wrapper may tear.
  2. Place rice paper wrapper on a damp tea towel – the dampness is essential so the wrapper doesn’t stick. Top alternating wrapper with Huon Reserve Selection Hot Smoked Ocean Trout and 3 of the prawn halves. Top with coriander and add a little of the cucumber, carrot, avocado and a sprig of green shallot. Fold in sides, one end and roll up firmly to enclose filling. Place onto a plate and loosely cover with a another damp tea towel, repeat to make 10 rice-paper rolls.
  3. Meanwhile, to make the Thai Style Peanut Dipping Sauce add all ingredients to a small sauce dish and mix until well combined.
  4. Place rice paper rolls onto a large serving plate and serve with Thai Style Peanut Dipping Sauce.