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  • Soups & Salads

    Spiced Salmon Couscous

    • 125g can John West Salmon Slices in Olive Oil, drained and oil reserved
    • 1 small zucchini, thinly sliced
    • 1 small de-seeded red capsicum, diced
    • 3 spring onions, finely chopped
    • 1 clove garlic, peeled and crushed
    • 1 teaspoon Moroccan seasoning
    • 1 cup couscous
    • 2 cups boiling fish or vegetable stock
    • 125g can Edgell Corn Kernels, drained
    • 125g can Edgell Chick Peas, drained
    • ½ cup fresh coriander, chopped

  • Kids

    Salmon With Fresh Asian Slaw

    • 1 pack chilled John West Atlantic Salmon with Asian Style Marinade
    • 1 cup red cabbage, shredded
    • 1 cup wom bok, shredded
    • 50g snow peas, thinly sliced lengthwise
    • 1 medium carrot, shredded
    • 1 spring onion, sliced
    • 1 tablespoon fresh coriander, chopped
    • Lime wedges to serve
    • Dressing:
    • ½ teaspoon sesame oil
    • 1 tablespoon soy sauce
    • 1 tablespoon peanut or veg oil
    • Juice of ½ lime
    • 2 teaspoons sugar
    • Pinch of salt

  • Kids

    Salmon Mornay

    • 30g butter
    • 2 tablespoons plain flour
    • 1 cup milk
    • ½ cup grated tasty cheese
    • 1 cup frozen Birds Eye Country Harvest Peas, Corn & Capsicum
    • 2 stalks celery, chopped
    • 415g can John West Pink Salmon, drained
    • 1 cup coarse fresh breadcrumbs
    • 1/3 cup grated tasty cheese, extra
    • 2 tablespoons chopped fresh parsley

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  • Spiced Salmon Couscous

    Spiced Salmon Couscous

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