Three delicious salmon recipes from our cookbook

Salmon is not only delicious, but an incredibly versatile fish, rich in protein and omega-3 fatty acids.

It can be poached, smoked, pan-fried, roasted, grilled or eaten raw, with each way just as delicious as the last.

Here are three recipes using our oils that help bring out the best in salmon.

Salmon Carpaccio with Tarragon, Avocado & Orange

Carpaccio was only invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice, Italy. It can be made with meat or fish, but as long as it’s thinly sliced or pounded thin, and served raw, it’s carpaccio! This beautiful dish is a simple but delicious festive starter. It’s important to prepare ahead and serve chilled, usually along with your favourite drinks!

Salmon carapacci


  • 500 g Fresh King Salmon, skinned and boned
  • Handful of Tarragon, leaves torn
  • 3 Oranges, 1 juiced and zested, 2 sliced
  • 1 Lemon, juice only
  • Salt and pepper
  • 1 Avocado sliced
  • ¼ cup Pomegranate seeds
  • 2 tbsp Avocado Lemon Zest Oil


Slice the salmon thinly with a sharp knife and lay on a shallow dish. Spread tarragon all over the fish.

In a small bowl, mix orange juice, lemon juice, orange zest and oil. Season with salt and freshly ground black pepper.

Pour orange mixture over the fish and tarragon. Cover, and chill in the fridge for 15 minutes or until ready to serve.

Arrange the salmon, avocado and orange segments attractively on a platter. Top with pomegranate seeds and drizzle the remaining marinade. Garnish with some extra fresh tarragon. Enjoy.

Tip: Ask your local seafood shop for the freshest King Salmon.

Salmon Carpaccio With Tarragon, Avocado & Orange Recipe from Olivado Limited on Vimeo.

Baked Salmon on Leek & Fennel with Mustard Vinaigrette

A simple, everyday dish but sure to impress your friends and family. Baking salmon is the healthier option over pan-frying, and in this recipe, the fresh Dijon mustard vinaigrette dressing gives a creamy, delicious kick to the fish!

Salmon bake


  • 4 salmon fillets, boned
  • 1 leek, sliced thinly
  • 1 bulb fennel, sliced thinly, reserve the fronds
  • 1 tbsp Extra Virgin Avocado oil

For the Mustard Vinaigrette

  • 2 tbsp white wine vinegar
  • 1 tbsp water
  • 3 tbsp dijon mustard
  • 1 tsp liquid honey
  • 1 clove of garlic, finely minced
  • 1/2 tsp salt
  • A pinch of black pepper
  • 1/2 cup EV Olive oil
  • 2 tbsp fennel fronds, chopped
  • Serve with Steamed Brown Rice


Preheat the oven to 200C.

Heat the olive oil in a large frying pan over medium-high heat. Add the leeks and fennel and fry for a few minutes. Lower the heat, cover and cook for 5-8 minutes or until soft but not coloured. Spoon in an ovenproof dish.

Place the salmon on top of the leek & fennel, season lightly with salt and black pepper. Scatter some fennel fronds and bake for 12–15 minutes, or until the fish is just cooked.

While the fish is in the oven mix all the ingredients for the mustard vinaigrette.

Serve the salmon with leeks & fennel drizzled with the vinaigrette accompanied by brown rice or noodles.

Baked Salmon on Leek & Fennel with Mustard Vinaigrette Recipe from Olivado Limited on Vimeo.

Salmon Sashimi Soy and Orange Salad

Sushi is often mistakenly referred to as raw fish when in fact that’s sashimi; fresh, raw fish that is sliced very thinly and served uncooked. Salmon sashimi is particularly delicious, and when coupled with soy and orange, it turns into a spectacular dish you’ll return to again and again!

Salmon sashimi


  • 2-3 oranges
  • 2 limes
  • 1 tablespoon soy sauce
  • 3 tablespoons Extra Virgin Avocado oil
  • 4 cups mesclun salad leaves
  • 2 baby cucumbers, cut into rounds
  • 300g / 10.5oz fresh salmon fillet, bones and skin removed
  • 1 teaspoon sesame seeds, toasted


Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the Extra Virgin Avocado oil. Set the dressing aside.

Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesclun and cucumbers to the orange segments.

Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing and toss gently to coat. Allow the flavours to meld for at least 2 minutes.

Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds and serve.

Salmon Sashimi Soy and Orange Salad from Olivado Limited on Vimeo.

No matter what type of fish, we have the oil

Three different Olivado oils were used here in three different recipes, all for one main ingredient; salmon.

No matter what type of fish you’re cooking, we have the perfect oil for your recipe.

Good cooking oil doesn’t simply stop things from sticking to the pan.

Good oils complement the food, bringing it to a higher level, and that’s exactly what our oils do.

Any bottle in our range of healthy, delicious cooking oils will work well with all seafood, it’s just a matter of finding the right one for you!

And of course, it’s not just fish – our oils will enhance literally any meal you’re preparing, from thick, juicy stakes to delicious muffins.

Don’t forget to contact us if you have any questions about our award-winning oils, and check out our FacebookInstagram and Pinterest pages for the latest news and competitions.


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Olivado are leading the way in the avocado industry with our approach to regeneration, sustainability and utilising all waste to energy. We work hard to leave our communities and environment in a better state than when we started. We are carbon neutral now and we have made a commitment to be carbon positive by 2022. Shop with us and do your part for the planet.