Chef Guy Turland shares recipes and there's a chance to win a masterclass

Throughout the week, until April 10, Tassal will be launching seven new salmon recipes - courtesy of Guy Turland, leading dietitian Susie Burrell, and Tassie chef Ruben Koopman - as well as giving salmon-lovers the chance to win an exclusive virtual masterclass experience with Turland, where they will learn how to create one of his show-stopping salmon meals.

"For me, cooking is all about creating simple yet meaningful and responsibly sourced food," he says.

"Having lived by the ocean for years, salmon is one of my favourite proteins to cook with, which is why I'm so excited to be part of a week-long celebration of Australia's favourite fish.".

Turland is hosting an exclusive virtual masterclass on Sunday, April 10, where seven lucky winners will get to experience his unique approach to cooking beautiful, quality meals. Winners will also receive a $50 Woolworths voucher. Entries can be submitted via Tassal's Instagram (@tassalsalmon). To quality for entry, entrants must be following @tassalsalmon, like the Seven Days of Salmon competition post and comment to share their favourite salmon dish.

Ingredients

300g Tassal Fresh Tassie Salmon skin on

1/4 cup red miso paste

1/4 cup soy sauce

2 tbsp honey

2 tbsp rice vinegar

1 clove garlic, minced

1 tsp grated ginger

1 cup wild mushrooms such as beech, shiitake or maitake

200g buckwheat soba noodles, cooked

1/2 small cucumber, seeds removed and thinly sliced

1 small bunch spring onions, chopped

1 small bunch of coriander, roughly chopped leaving stems aside

1 bunch parsley

1 tbsp sesame seeds, white or black

1 tbsp sesame oil

juice of 1 lemon

Method

1. Make your miso sauce by mixing the miso, soy, honey, rice vinegar, garlic, coriander stems and ginger in a bowl until combined. Preheat your oven to 180C.

2. Pat the salmon skin dry with a paper towel. Brush the fish with a tiny bit of sesame oil and season with salt and pepper. Make sure you do this only just before cooking the salmon.

3. In a non-stick pan, add olive oil to fully cover the base. Heat the oil on medium-high heat (make sure your pan is hot), then put the salmon on skin side down and turn down to medium.

4. Using an offset spatula, press down on each salmon fillet for 15-20 seconds. This ensures the skin is as flat as possible against the skillet.

5. Cook skin side down until half of the salmon is cooked (approx. seven to 10 minutes), then flip.

6. Add mushrooms and your miso sauce in the bottom of your salmon pan, making sure you pour it over the skin. Place the pan in the oven.

7. While your salmon is in the oven, make your soba noodle salad by mixing buckwheat noodles, cucumber, spring onions, coriander leaves, parsley, sesame seeds, sesame oil and lemon juice.

8. Remove your salmon pan from the oven after five minutes, or until salmon is cooked through. Serve immediately with your soba noodle salad.

Serves 2-3.

Ingredients

2 bok choy, sliced in half

300g Tassal Fresh Tassie Salmon skin off

1 stick lemongrass

3 shiitake mushrooms

2 coriander stalks

1 long red chilli, julienned

1cm ginger, julienned

1 cup steamed rice

Chilli oil:

1/4 cup chilli flakes

1 tbsp chilli powder

1/2 tsp salt

2 tbsp toasted sesame seeds

1 cup vegetable oil

1 tsp Sichuan peppercorns or chilli flakes

1 tsp fennel seeds

1 star anise

1 piece cinnamon or cassia cinnamon

1 bay leaf

1 cardamom pod

3 slices ginger

1 spring onion stalk

Method:

1. To make the chilli sauce, mix chilli flakes, chilli powder and salt together in a bowl.

2. Add oil into a cold pot with remaining chilli oil ingredients and cook over a low heat for 30 minutes or until the spring onion turns brown, then turn off the heat. Allow oil to cool for five minutes and then strain the mixture through a fine sieve into a deep, heat proof bowl. Let sit for five minutes and then discard everything caught in the sieve.

3. Return oil to the stove over a medium heat, once hot add half of the chilli flakes mixture. Let the oil bubble intensely for two minutes. Reduce heat and once bubbling subsides add the remaining mixture. Remove from heat and stir well with a clean, dry spoon until combined. Allow to cool to room temperature.

4. Prepare two steaming baskets by lining them with baking paper and bring a pot of water to the simmer.

5. Place the bok choy halves in one steaming basket.

6. Using the back of a knife, bash and bruise your lemongrass and cut into sticks so that it fits in the steaming basket. To prepare the other steaming basket, place lemongrass on the baking paper, top with coriander stalks and then salmon fillets. Spoon one to two teaspoons of chilli oil over the salmon fillets and then generously cover with shitake mushrooms and julienned chilli and ginger.

7. Stack the salmon steamer on top of the bok choy steamer and steam for 15 minutes until your salmon is tender.

8. Serve in the basket with extra chilli sauce and steamed rice.

Serves 2-3.

Ingredients

150 Tassal Cooked and Smoked Salmon

3 cups corn kernels, fresh

1 red onion, chopped

2 eggs

1/4 cup coriander

1 cup parmesan cheese, grated

rind of 1 lemon

1 tsp sea salt

black pepper

1 cup plain flour

1 tsp baking powder

olive oil

Salad:

4 tomatoes, diced

1 cucumber, diced

juice of 1 lime

4 poached eggs

lime wedges

salt and pepper

coriander

Method

1. In a mixing bowl or food processor place corn, onion, egg, coriander, salt and pepper and pulse until combined but not completely smooth.

2. Transfer to a mixing bowl then stir through flaked Tassal Cooked & Smoked Salmon, lemon rind, parmesan, lemon rind, plain flour and baking powder until combined.

3. Heat one tablespoon of oil in a pan then add two tablespoons of mixture per fritter into the oil. Cook for one to two minutes or until golden then transfer to a baking tray to keep warm until ready to serve.

4. Make a super quick salad; In a large bowl mix tomatoes, cucumber, lime juice and coriander, season with salt and pepper.

5. To serve, stack corn fritters and top with salad and a poached egg.

Serves 4.