Breakfast Salmon Patties

  • Prep Time
    15 min + 30 min chill time
    PREP
  • Cook
    10 min
    COOK
  • Serves
    2
    SERVES
JW NZ Breakfast salmon patties square2
Pink Salmon 210g
'All John West salmon products are high in omega 3 making these products an easy and tasty addition to a healthy diet.'
Ingredients
1 large (300g) potato
105g can John West Pink Salmon, drained
125g Edgell Corn Kernels, drained
2 teaspoon chopped fresh dill
½ teaspoon finely grated lemon zest
1 dill cucumber, finely chopped
¼ cup grated tasty cheese
½ cup flour
poached eggs, steamed asparagus and spinach, for serving
fresh dill sprigs, for garnish

Method
  • 1Pierce potato skin well then cook whole potato in a microwave oven on HIGH for 5-6 minutes or until tender. Cut in half and carefully scoop out hot flesh into a large bowl. Mash well.
  • 2Add John West Pink Salmon, Edgell Corn Kernels, dill, lemon zest, dill cucumber and cheese and stir to combine. Form into 2 patties (or 4 smaller patties). Chill for 30 minutes.
  • 3Coat patties in flour, shaking off excess.
  • 4Heat oil in a frypan and cook patties on both sides until golden. Drain on absorbent paper. Serve with poached eggs, asparagus and spinach, garnished with fresh dill.

Tip
TipsFor a fuller robust flavour, use John West Red Salmon instead.

Broccoli Bean and Tuna Salad

  • Prep Time
    10 min
    PREP
  • Cook
    2 min
    COOK
  • Serves
    4
    SERVES
Bean and Tuna Salad
Tuna Olive oil
''
Ingredients

500g packet Broccoli Florets
400g can Edgell Butter Beans, drained
10 cherry tomatoes, halved
185g can John West Tuna in Olive Oil, drained
½ cup chopped fresh flat leaf parsley
2 tablespoons Italian Dressing



Method
  • 1Blanch broccoli florets in boiling water for 2 minutes, or cooked to your liking, drain well and set aside to cool
  • 2Place cooked broccoli, butter beans, tomatoes, John West Tuna and parsley in a serving dish. Servee with the dressing on the side.

Tip
TipsButter beans can be substituted with Edgell Chick peas.

Sardines on toast with fresh tomato

  • Prep Time
    10 min
    PREP
  • Cook
    3 min
    COOK
  • Serves
    2
    SERVES
Sardines on toast with fresh tomato
Sardines EVO
''
Ingredients
4 slices sourdough bread
½ garlic clove
200g mixed tomato medley, chopped
1 spring onion, thinly sliced
110g can John West Sardines in Extra Virgin Olive Oil, drained, oil reserved
Freshly ground black pepper, to taste

Method
  • 1Lightly toast or grill bread until golden. Rub both sides with garlic clove.
  • 2Combine tomatoes, spring onion and reserved oil in a bowl and spoon onto bread. Top each with John West Sardines. Sprinkle with pepper and drizzle with reserved oil, if desired. Serve immediately.

Tip
TipsUse any of the flavoured John West Sardines varieties in this recipe. Use thinly sliced toasted baguette instead, if serving as an appetiser.

Tex Mex Tuna Salad

  • Prep Time
    30 min
    PREP
  • Cook
    >1 min
    COOK
  • Serves
    4
    SERVES
Tex mex tuna salad recipe
TUNA OO 425
''
Ingredients
250g pack pre cooked microwaveable brown rice
1 punnet cherry tomatoes
125g Edgell Corn Kernels, rinsed and drained
125g Edgell Black Beans, rinsed and drained
1 small red capsicum, cut into thin strips
1 avocado, diced
½ cup coarsely chopped fresh coriander
finely grated rind and juice of 1 lime
2/3 cup chipotle aioli
¼ cup finely chopped fresh coriander, extra
3 teaspoons spicy Mexican seasoning or salt reduced taco seasoning
425g can John West Chunk Style Tuna in Olive Oil Blend, drained and oil reserved
½ small red onion, finely chopped
¼ cup chopped fresh coriander, extra
2 teaspoons olive oil, extra

Method
  • 1Heat rice for 30 seconds only in the microwave. Pour into a large bowl and loosen grains with a fork.
  • 2Divide the cherry tomatoes in half. Cut one lot into halves and finely dice the others and set aside.
  • 3Add Edgell Corn Kernels, Edgell Black Beans, tomato halves, capsicum, avocado and coriander to the rice. Drizzle with 2 tablespoons reserved tuna oil and gently mix. Spoon onto serving platter.
  • 4Combine lime rind and juice, aioli, coriander and seasoning in a small bowl and stir well to make a dressing. Drizzle over salad. Top with desired amount of John West Tuna.
  • 5Combine remaining diced tomatoes, onion and extra coriander to make a salsa and spoon over salad. Serve immediately.

Tip
TipsIf using John West Chunk Style Tuna in Springwater, drain liquid and drizzle salad with olive oil instead

Mackerel Roasted Pumpkin and Quinoa Salad

  • Prep Time
    15 min
    PREP
  • Cook
    20 min
    COOK
  • Serves
    2
    SERVES
JW NZ Mackeral pumpkin small
Mackerel OO
'Mackerel is a high source of omega 3 '
Ingredients
400g pumpkin, skin on, cut into 2cm thick wedges
1 tablespoon Extra Virgin Olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup quinoa
125g can John West Mackerel Fillets in Olive Oil Blend, drained, oil reserved
1 tablespoon chopped fresh parsley
30g baby spinach leaves
⅓ cup pomegranate seeds
2 tablespoons red wine vinegar

Method
  • 1Toss pumpkin, oil and spices together to coat well. Place in a single layer on a baking paper lined tray and cook in a pre-heated oven at 200°C for 15-20 minutes or until just tender
  • 2Meanwhile, cook quinoa following packet directions.
  • 3Gently toss pumpkin, cooked quinoa, parsley, spinach and pomegranate seeds together in a serving bowl. Top with gently flaked John West Mackerel.
  • 4Combine reserved mackerel oil and vinegar in a screw top jar to make a dressing. Shake well. Pour over salad and serve

Tip
TipsUse any juice from the pomegranate in the dressing.

Salmon Omelette

  • Prep Time
    2 min
    PREP
  • Cook
    4 - 5 min
    COOK
  • Serves
    2
    SERVES
Salmon Omelette
Pink Salmon 210g
'All John West salmon products are high in omega 3 making these products an easy and tasty addition to a healthy diet.'
Ingredients
4 eggs
1/4 cup grated cheese
105g John West Pink Salmon
1 Spring onion, thinly sliced
1 tablespoon chives, chopped

Method
  • 1Whisk the 4 eggs in a bowl, cook in a flat sauce pan for 2 minutes
  • 2Stir eggs, then add filling of grated cheese, pink salmon, spring onion and chives
  • 3Form into a roll in the pan using a spatula to enclose the filling, then flip onto a plate.

Tip
TipsFor a fuller robust flavour, use John West Red Salmon instead.

Salmon Corn and Capsicum Quesadillas

  • Prep Time
    15 min
    PREP
  • Cook
    6 min
    COOK
  • Serves
    4
    SERVES
Salmon Corn Capsicum quesadilla
Pink Salmon 210g
'All John West salmon products are high in omega 3 making these products an easy and tasty addition to a healthy diet.'
Ingredients
2 X 210g John West Pink Salmon, drained, bones removed and flaked
1/3 cup mayonnaise
2 spring onions, finely chopped
125g diced capsicum,
125g can corn kernels, drained
6 tortillas
½ cup grated tasty cheese
Oil spray
Lime wedges, for serving

Method
  • 1Combine John West Pink Salmon, mayonnaise, spring onions, Diced Capsicum and Corn Kernels in a bowl until salmon is smooth
  • 2Divide and spread salmon mixture between 3 tortillas. Sprinkle each with cheese and cover with remaining tortillas.
  • 3Heat a frypan over medium heat. Spray each tortilla with oil on both sides and toast quesadillas on both sides until golden. Cut into wedges and serve immediately with lime wedges. Garnish with mint and coriander leaves

Tip
TipsFor a fuller robust flavour, use John West Red Salmon instead.

Baked Sweet Potato with Mackerel

  • Prep Time
    15 min
    PREP
  • Cook
    45 min
    COOK
  • Serves
    2
    SERVES
Baked Sweet potato
Mackerel OO
''
Ingredients
2 small sweet potato (approx. 250g each)
½ small red capsicum
Oil spray
125g can John West Mackerel in Olive Oil Blend, drained
2 tablespoons finely chopped parsley
80g firm feta, crumbled
Finely grated zest and juice of ½ lemon
1 bunch broccoli, ends trimmed and blanched
½ cup rocket leaves
1 baby cucumber, sliced
2 tablespoons olive oil

Method
  • 1Pierce sweet potato in 4-5 places with the sharp point of a knife. Place on a baking paper lined tray and spray with oil, season with salt and pepper and rub into skin
  • 2Place capsicum on same tray and spray with oil to cover. Place tray in a pre-heated oven at 200°C and cook for 15-20 minutes or until capsicum has softened and skin is blackened and blistered in parts. Remove capsicum from tray and place in a bowl, cover.
  • 3Return tray to oven and cook sweet potatoes for a further 25 minutes or until they have softened and skin is slightly crisp. Allow to cool slightly.
  • 4Remove skin from capsicum and dice flesh. Run a sharp knife lengthwise down the centre of the sweet potatoes making an opening. Scoop out flesh and combine with John West Mackerel, roasted capsicum and parsley. Sprinkle over crumbled feta and lemon zest. Return to oven for a further 10 minutes or until ricotta has browned slightly.
  • 5Combine broccoli, rocket and cucumber in a serving bowl. Combine lemon juice and olive oil in a screw top jar to make a dressing, season to taste. Shake well. Pour over salad and serve with baked sweet potatoes.

Tip
Tips Serve sweet potatoes sprinkled with toasted pine nuts or toasted chopped walnuts for crunch and extra flavour

Chilli Tuna Dip with Pesto Swirl

  • Prep Time
    10 min
    PREP
  • Cook
    0 min
    COOK
  • Serves
    4
    SERVES
Chilli tuna dip with pesto
Chilli Tuna
''
Ingredients
200g tub light spreadable cream cheese, softened
95g can John West Tuna Tempters – Chilli, drained, reserving half the liquid
2 teaspoons capers, chopped
2 spring onions, finely chopped
2 teaspoons lemon juice
1 tablespoon Leggo’s Pesto – Traditional Basil
Crusty wholegrain bread and crackers, for serving

Method
  • 1Place cream cheese in a bowl and stir well until creamy. Fold in John West Tuna, capers, spring onion and lemon juice until well combined. Spoon into a serving bowl.
  • 2Combine Leggo’s Pesto with reserved tuna liquid and gently stir in the dip to create a swirl effect. Serve tuna dip with crusty bread and crackers.

Tip
TipsAny of the John West Tuna or Salmon Tempters would be ideal for this recipe.

Sardine and Lentil Salad

  • Prep Time
    15 min
    PREP
  • Cook
    15 min
    COOK
  • Serves
    2
    SERVES
Sardine and lentil
Sardines EVO
''
Ingredients
¾ cup green lentils, rinsed
60g rocket leaves
¼ cup large green olives, pitted and halved
¼ cup flaked almonds, toasted
¼ red onion, thinly sliced
8 baby roma tomatoes, halved
110g can John West Sardines in Extra Virgin Olive Oil, drained, oil reserved
2 tablespoons fresh dill, finely chopped

Method
  • 1Place lentils and 3 cups of water in a medium pan over high heat. Bring to boil, reduce heat to low and simmer for 15 minutes or until lentils are just tender. Drain and set aside.
  • 2Combine rocket, olives, flaked almonds, onion and tomatoes in a serving bowl or plate. Top with lentils, John West Sardines, dill and lemon zest.
  • 3Combine reserved sardine oil and lemon juice in a screw top jar, season to taste. Shake well and pour over salad

Tip
TipsUse canned lentils for a quick and easy option

Vietnamese Tuna Rice Paper Rolls

  • Prep Time
    15 min
    PREP
  • Cook
    0 min
    COOK
  • Serves
    2
    SERVES
Tuna Rolls
Chilli Tuna
''
Ingredients
8 rice paper wrappers
30g rice vermicelli noodles, cooked and drained
½ carrot, finely julienned
1 spring onion, finely julienned
½ Lebanese cucumber, finely julienned
2 x 95g can John West Tuna Tempter Chilli, drained
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
¼ cup sweet chilli sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
Lime wedges, for serving

Method
  • 1Prepare each rice paper wrapper by dipping in warm water to soften. Lay flat and place some noodles, carrot, spring onion, cucumber and ¼ can John West Tuna along the centre. Fold ends of rice paper over and roll to secure, adding herbs towards the end of rolling. This will yield translucent herbs in the rolls. Repeat with remaining wrappers and ingredients.
  • 2Combine sweet chilli sauce, soy sauce and sesame oil in a small bowl. Serve dipping sauce and lime wedges with rice paper rolls

Tip
Tips

John West is a registered trademark used under license by Simplot Australia Pty Ltd.
821