BBQ grilled salmon salad
We’re blessed in New Zealand with relatively easy access to wonderful seafood. Any fish works well with this recipe but I prefer one with skin on so you can really crisp it up on the BBQ & add crunch. Easily grilled outdoors, teamed with super fresh leaves it makes a lovely lunch or a fresh summer evening meal
15 minutes
Prep time
Easy
Difficulty
Ingredients
4 100gm pieces of Salmon or Fish Fillet scaled skin on
Salt & Pepper
Salad Nova or Butter crunch Lettuce leaves
Olive Oil extra
2-3 Lemon or Limes cut in half
1 cup Red, Green & Yellow Cherry tomatoes, some sliced
1 Avocado, sliced
1 Tbsp Dijon Mustard
3 Tbsp Sherry Vinegar
6 Tbsp Olive Oil
Crème Fresh to serve
Huntley & Palmers Baked Flatbread Cracked Pepper & Sea Salt
Instructions
Step 1.
In a jar or small bowl, mix together the sherry vinegar, Dijon mustard, olive oil & salt & pepper. Set aside.
Step 2.
Season fish and lightly sprinkle skin side with olive oil. Fry or grill over charcoal skin side down until crispy, turn and cook a further few minutes. Remove and set aside in a warm place.
Step 3.
Arrange leaves and avocado on a large platter, top with cherry tomatoes.
Step 4.
Pour dressing over the salad. Lay grilled fish slices on the top. Squeeze a little lemon and tuck some extra lime wedges into the side.
Step 5.
Serve immediately with crème fresh in a small bowl on the side.
Recipe courtesy of Fiona Hugues of Gatherum Collective
