Garlic-Spiced Salmon with Sautéed Greens
Best cooked with Asmak Garlic Pepper Salmon Fillets. A quick, flavour-packed salmon dish with sautéed spinach, sweet tomatoes and a rich pan sauce. Prep Time: 5 min | Cooking Time: 15 min
Ingredients:
- 2 x Asmak Garlic Pepper Salmon Fillets (200g each)
- 2 tbsp olive oil
- 1 tbsp butter or olive oil
- ¼ tsp red pepper flakes
- 1 tsp smoked paprika
- Salt and black pepper
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 Roma tomatoes, chopped
- 200g fresh spinach
- ¼ cup fresh basil, chopped
- ½ cup vegetable or chicken stock
- Extra olive oil, to finish
Method:
- Cook salmon: Sear fillets in olive oil with paprika and pepper flakes, 5 minutes total. Set aside.
- Make sauce: In the same pan, cook onion and garlic until soft. Add tomatoes, basil, spinach and stock. Simmer 3–5 minutes.
- Combine: Return salmon to the pan. Warm through gently.
- Serve: Drizzle with olive oil. Serve with couscous or herb quinoa.
Crispy Vietnamese-Style Fish Finger Baguettes
Best cooked with Asmak Fish Fingers. A crisp twist on the classic sandwich — fish fingers meet fresh herbs and punchy pickled veg in this Bahn Mi-inspired baguette. Prep Time: 15 min | Cooking Time: 10 min
Ingredients:
- 6 x Asmak Fish Fingers
- 1 French baguette
- 2 tbsp light mayonnaise
- ½ tbsp sriracha
- 2 tbsp sweet chilli sauce
- 2 cucumbers, deseeded and thinly sliced
- 1 small carrot, grated
- 4 spring onions, shredded
- Juice of ½ lime
- 1 tsp reduced-salt soy sauce
- 1 tsp sesame oil
- 5g fresh mint leaves
Method:
- Cook fish fingers: Follow pack instructions (or air fry for 7–8 minutes).
- Make chilli mayo: Mix mayonnaise and sriracha.
- Prepare veg mix: In a bowl, toss cucumber, carrot and spring onions with lime juice, soy sauce and sesame oil.
- Assemble: Slice open the baguette. Spread with chilli mayo, layer in the veg, top with fish fingers, sweet chilli sauce and mint leaves.
Crispy Fish Strips with Tartare Yoghurt & Fries
Best cooked with Asmak Crunchy Fish Strips. Golden fish strips served with air-fried fries, a cooling yoghurt tartare and fresh salad greens. Prep Time: 10 min | Cooking Time: 15 min
Ingredients:
- Asmak Crunchy Fish Strips
- Frozen French fries
- 1 Lebanese cucumber, deseeded and chopped
- 1 cup thick Greek yoghurt
- 2 tbsp chopped dill
- Extra virgin olive oil, to drizzle
- Mixed salad leaves
Method:
- Air fry: Cook fish strips and fries according to pack instructions.
- Make tartare yoghurt: Mix cucumber, dill and yoghurt. Drizzle with olive oil.
- Serve: Plate with fries, fish strips and salad. Add a side of tartare yoghurt.
Curried Hamour with Coconut & Lime Leaves
Best cooked with Asmak Hamour Fish Fillet. A rich and aromatic coconut curry featuring firm Hamour fillets and fragrant South Asian spices. Prep Time: 10 min | Cooking Time: 20 min
Ingredients:
The sauce:
- 3 tbsp sunflower or rapeseed oil
- 1 onion, finely chopped
- 2 tsp grated ginger
- 2 garlic cloves, grated
- 4 kaffir lime leaves
- 1 long red chilli, chopped
- 1½ tsp ground coriander
- 1 tsp turmeric
- 400ml full-fat coconut milk
- ½ tsp sea salt
The fish:
- 2 x Asmak Hamour Fillets (200g each), skin on
- 2 tsp lemon juice
- ½ tsp turmeric
- Salt
- 1 tbsp sunflower or rapeseed oil
- 1 tsp mustard seeds
- Optional garnish: coriander, chilli, steamed rice
Method:
- Make the sauce: Sauté onion, garlic, ginger and lime leaves in oil until soft.
- Spice it up: Add chilli, coriander and turmeric. Stir for 1 minute.
- Add coconut milk: Stir in salt and 100ml water. Simmer for 5 minutes, then blend until smooth.
- Season fish: Marinate with lemon juice, turmeric and salt.
- Cook fish: Sear in oil for 3–4 minutes, turning once. Add mustard seeds in the last minute.
- Combine: Pour curry sauce over the fish and simmer gently for 3–4 minutes.
- Serve: With rice, fresh coriander and chopped red chilli.
Herbed Cream Cheese & Smoked Salmon Bagels
Best cooked with Asmak Smoked Salmon. Creamy herb cheese, buttery smoked salmon and a runny egg — the ultimate brunch stack. Prep Time: 15 min | Cooking Time: 5 min
Ingredients:
- 125g plain cream cheese
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 4 eggs
- 8 slices smoked salmon
- 4 bagels (white or wholemeal)
- Optional: Rocket leaves, sliced avocado
Method:
- Make spread: Mix cream cheese with chives and dill. Chill.
- Fry eggs: Cook in olive oil until edges are crisp and yolk is soft.
- Toast bagels: Slice and toast until golden.
- Assemble: Spread herb cheese on bottom half. Top with salmon, egg, rocket or avocado. Add the top half and serve immediately.
Golden Garlic Butter Spaghetti
Silky spaghetti tossed with golden garlic butter and finished with parmesan and fresh herbs. Prep Time: 5 min | Cooking Time: 15 min
Ingredients:
- 230g spaghetti
- 10 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp crushed red pepper flakes (optional)
- ½ cup freshly grated parmesan
- Salt and black pepper, to taste
- 2 tbsp chopped parsley
Method:
- Cook pasta: Boil in salted water until al dente. Drain and set aside.
- Make sauce: In a pan, melt butter over medium heat. Add garlic and pepper flakes. Cook for 4–5 minutes, stirring, until golden.
- Finish: Toss in pasta and parmesan. Season. Garnish with parsley and serve immediately.
Zesty Quinoa with Spinach & Feta
A light yet flavourful quinoa side packed with herbs, garlic, spinach and briny feta. Prep Time: 10 min | Cooking Time: 15 min
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2 cups spinach, chopped
- 1 cup quinoa
- 2 cups water
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
- 3 tbsp sun-dried tomatoes, chopped
- ½ cup crumbled feta
Method:
- Sauté base: Cook onion and garlic in olive oil until soft. Add spinach, stir until wilted. Remove and set aside.
- Cook quinoa: Rinse quinoa. Add to pan with water. Bring to a boil, then simmer for 12–15 minutes until fluffy.
- Finish: Stir in spinach, lemon juice, sun-dried tomatoes and feta. Season and serve warm or chilled.
Fluffy Lemon Couscous with Herbs & Dried Fruit
Quick and versatile, this no-cook couscous is brightened with lemon and made moreish with sweet and nutty extras. Prep Time: 10 min | Cooking Time: 10 min
Couscous:
- 2 cups couscous
- 2 cups low-sodium vegetable or chicken stock
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
Optional mix-ins:
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- ⅓ cup chopped dried apricots
- ⅓ cup currants or sultanas
- 2 tbsp toasted slivered almonds
Method:
- Soak couscous: Bring stock to a boil. Pour over couscous in a bowl. Cover and let sit for 10 minutes.
- Fluff & flavour: Fluff with a fork, stir in oil, lemon juice and salt.
- Customise: Add herbs or dried fruit and nuts just before serving.
Garlic Butter Rice with Kale & Almonds
Buttery white rice with garlicky depth and a generous dose of kale folded through. Prep Time: 10 min | Cooking Time: 25 min
Marinated Kale:
- 7 cups kale leaves, finely sliced
- 2 tsp olive oil
- Salt and pepper
Garlic Butter Rice:
- 2 tbsp butter
- 3–4 garlic cloves, minced
- 1½ cups white rice
- 2¼ cups vegetable or chicken broth
Finishing:
- 1–2 tbsp butter
- ⅓ cup chopped almonds or other nuts
Method:
- Prep kale: Toss kale with oil, salt and pepper. Scrunch to soften. Set aside.
- Cook rice: Sauté garlic in butter for 1 minute. Add rice, then broth. Cover and simmer for 12–15 minutes until liquid is absorbed.
- Rest & finish: 0Add kale on top, cover and let sit for 10 minutes. Fluff and stir through. Add more butter and nuts to finish.
Toasted Sesame Soba Noodles with Spring Onion
Nutty, savoury soba noodles perfect warm or chilled — ideal with seafood or grilled mains. Prep Time: 5 min | Cooking Time: 10 min
Ingredients:
- 300g buckwheat noodles
- ⅓ cup soy sauce
- 2 tbsp rice vinegar
- 3 tbsp toasted sesame oil
- ¼ tsp black pepper
- 1 tbsp sugar
- 1 tbsp canola oil
- 2 cups spring onions, chopped
- ½ cup spring onions, minced (for garnish)
- 3 tbsp toasted sesame seeds
- Optional: shredded carrot, cabbage, bean sprouts
Method:
- Cook noodles: Boil soba for 4–5 minutes. Rinse under cold water and drain well.
- Make dressing: Whisk soy sauce, vinegar, sesame oil, pepper and sugar.
- Flavour oil: In a hot pan, sauté chopped spring onions in canola oil until fragrant.
- Toss together: Add dressing and noodles to the pan. Toss well. Garnish with extra onions and sesame seeds.
