FOODWORLD
Healthy family meals on a budget!
New Zealand's Easiest Family Recipes
Serving healthy food to your family is challenging, especially when you are on a low budget. We have low cost meals for people on a budget with cost saving ideas and budget recipes. They are all healthy eating ideas and are cheap to prepare. Change the recipes to suit your family's tastes and the ingredients you have. Cutting costs on food doesn't mean you have to cut on quality. It's still possible to prepare meals that not only taste great, but are also good for you.
Salmon Recipes NZ - easy salmon recipes!

Barbecued Salmon filets are easy to cook and perfect for a quick summer lunch or dinner. Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor. Barbecued Salmon filets are easy to cook and perfect for a quick summer lunch or dinner. Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor.

BAKED SALMON STEAKS
1 kg salmon steaks (serves 4-5)
2 tbsp lemon juice
½ tsp grated lemon rind
1 tsp onion, grated
Salt and pepper
¼ cup butter or margarine, melted
1 tin mushrooms - approx 115gms, drained
Arrange steaks in baking dish with thin ends towards the centre. Combine butter, mushrooms, lemon juice, rind and onion.
Spoon over salmon. Cover with cling film. Microwave 10-12 minutes on high or until fish flakes easily.
Let stand for 5 minutes covered. Season with salt and pepper to taste. Serve.
MICROWAVED SALMON
500 gms fillets
1¼ tbsp butter
1 tsp garlic salt
¼ tsp paprika
2 tsp parsley or coriander leaves, finely chopped
Melt butter in a microwave dish large enough to hold fillets in one layer. Turn the trimmed, dried fillets in the butter. Sprinkle lightly with garlic salt and paprika. Add up to the two tsp of parsley or coriander leaves. Cover tightly with cling film and microwave for 4-5 minutes on high until fillet is opaque in it's thickest part. Allow to stand for 2-3 minutes before uncovering.
SALMON BURGERS
Approx. 250 gms fillets, poached, drained and flaked
2 cups mashed potato
1 small onion, finely chopped
1 stalk celery, chopped
½ tsp salt
¼ tsp mustard
¼ tsp freshly ground pepper
3 tbsp tomato sauce
1 egg
3 hamburger buns
Mash salmon and mix all other ingredients in to get a firm, even mixture.
Shape into six flat patties and place on a lightly greased griller and grill quickly on both sides until golden brown, or fry in a little butter. Split the buns in half and on each half place a salmon patty and garnish with sliced tomato and gherkin.
SALMON PUFF PIE
Approx. 500 gms fillets, poached, drained and flaked
1 onion, finely chopped
2 tsp chopped parsley
Salt and pepper
2 tbsp butter, melted
3-4 cups mashed potato
Beat eggs, add all other ingredients to the eggs and mix well.
Put into a greased casserole dish and cook for 20-30 minutes in a moderate oven. When cooking potatoes to mash for serving with salmon, do not use salt. Instead use a clove of garlic and a bay leaf, and remove prior to mashing.
SALMON QUICHE
200 gms short crust pastry
Approx. 250 gms fillets, poached, drained and flaked
2 oz mushrooms, sliced
2 eggs
¼ pint milk
6 oz cheddar cheese grated
Salt and pepper
2 tsp chopped parsley
Roll out the pastry and line an 8 inch flan dish. Cover pastry with baking paper and baking beans. Bake at 200C for 15 minutes. Place salmon in base of flan and cover with mushrooms. Beat eggs and milk together. Stir in grated cheese, salt, pepper and parsley. Pour into flan case and bake for 20-30 minutes until filling has set. Serve hot or cold.
SALMON RISSOLES
Approx. 500 gms fillets, poached, drained and flaked
1 cup mashed potato
1 onion, finely chopped
¾ cup flour
1 tsp baking powder
1 egg, beaten
Salt and pepper
Combine salmon, potato and onion with beaten egg. Form into small balls, roll in flour and flatten slightly. Fry in oil approx. 5 minutes each side or until golden brown.
SALMON STEAKS
6 salmon steaks
Salt and pepper
50 gms butter
400-500 mLs cream
Small bay leaf
Wipe steaks with a damp cloth and season with salt and freshly ground black pepper. Butter an ovenproof dish large enough to take the steaks in a single layer. Pour over enough cream to cover the steaks. Lay the bay leaf on top and cover the dish with foil. Bake the steaks in a pre-heated oven 190C (375F) for 20-25 minutes basting with a little extra cream if necessary.
Serve with lemon wedges.
SALMON SUSHI
400 g Japanese sushi rice
90 ml rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
225 g smoked salmon, cut into long strips
30 g wasabi paste
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed.
Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.
Dot some wasabi on the rice.
Arrange cucumber, avocado and smoked salmon to the rice.
Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed.
Roll from bottom to the top edge with the help of the bamboo mat tightly.
Cut roll into 8 equal pieces and serve. Repeat for other rolls.
STUFFED SALMON EGGS
6 x Hard boiled eggs, halved and yolks removed
100g Smoked salmon, finely chopped
1/4 cup Mayonnaise
2 x tbsp Salmon roe for topping
1 x tbsp chopped chives
Mash yolks with mayonnaise, in a small bowl and season to taste. Spoon everything into the egg whites.
Top with salmon and roe and sprinkle with chives.
STUFFED SALMON STEAKS
4 salmon steaks
1 small onion, finely chopped
1½ tbsp chopped parsley
1 tbsp chopped fennel feathers (or use extra parsley)
90 gms butter
1 cup white breadcrumbs
½ cup milk
12 medium sized mushrooms, thinly sliced
Salt and freshly ground black pepper
2 cups cream
Additional butter
In a small pan, gently fry the onion for a few minutes. Add the parsley and fennel and cook until the onion is soft and lightly golden.
In a bowl, pour the milk over the breadcrumbs, mix, then squeeze dry and discard the milk. Add the mushrooms, a pinch of salt and a grind or two of black pepper to the breadcrumbs in the bowl. Use some of the additional butter to thoroughly grease a large, shallow oven-proof dish and lay two of the salmon steaks on the bottom. Spread the mushroom mixture quite thickly over these and top with the other two steaks.
Warm the cream gently, then pour over all. Dot with small pieces of butter and an extra grind of pepper and cook in a moderate oven for 25-35 minutes depending on the thickness of the steaks, using the liquid to baste occasionally. Serve with a green vegetable such as broccoli or beans and small new potatoes. Garnish with a sprinkle of parsley and fennel feathers.
Healthy family meals on a budget!