The Fish Wife imports magnificent organic fresh and smoked salmon from the crystal waters of New Zealand into Singapore once a month.

Most of the salmon available in Singapore, is usually from Norway or Scotland. Unfortunately, salmon from these countries are often given antibiotics, vaccines, growth hormones and colourants, and are reared in artificial environments.

The King Salmon that The Fish Wife will import is harvested from the remote bays deep in New Zealand's Marlborough Sounds - an untouched natural Salmon raising environment.

New Zealand's remote Antarctic fed Southern Oceans and the safe sanctuary of its pure mountain fed streams, has proved to be an ideal nurturing environment for King Salmon.

No chemical antifouling, antibiotics, vaccines or growth hormones are used and the fish are disease free. In addition to this, most of the salmon products are deemed kosher and certified by a Rabbi each year.

This New Zealand salmon is listed on the Greenpeace website as a GE free food guide company please visit them at www.greenpeace.org.nz/truefood/.

Salmon is high in protein and contains all the amino acids (which make up protein) that are essential in the human diet. It also provides a natural source of healthy Omega-3 and is high in thiamin, niacin, vitamins B12, D and E.

Salmon is also low in salt and has lower saturated fat and cholesterol levels compared with other lean meats such as chicken, beef or lamb.

If you are interested in placing an order for Christmas and would like an order form and price list emailed/faxed to you, please do not hesitate to drop me an email at thefishwife@bagsforbabes.com or call Rebecca Forwood on 96289549.

Please also visit the New Zealand King Salmon Company's website at www.kingsalmon.co.nz.

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Recipes of the Month

Salmon Baked with Lime, Lemongrass & Coriander

1 side of Skin-Off Salmon Fillet cut into 4-6 pieces.
4-5 tablespoons of Olive oil (more if needed)
Juice and rind of 3 medium limes
2 tablespoons of chopped coriander
1 tablespoon of crushed lemongrass
Sea salt and freshly ground black pepper

Mix together all ingredients and pour evenly over the salmon. Bake in a pre-heated oven
at 180°C for approx 12-15 mins.

Serve with asparagus and potato rosti.

Serves 4-6 people depending on size of fillets.

Salmon Fillet Wrapped in Prosciutto with Herby Lentils,Spinach Yoghurt
9 ounces lentils
4 (8-ounce) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
3 large handfuls spinach, chopped
7 ounces plain yoghurt, lightly seasoned with salt and pepper

Preheat the oven to 425 degrees F. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place on plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes .

Fresh & Smoked New Zealand Salmon