Grilled salmon salad

Recipe from: 14 November 2014
recipes, seafood, salad

Ingredients 20
Servings 1
Minutes 00:20


Serving Change
  • 1
    small clove of garlic, crushed
  • 80
    olive oil
  • 25
    white wine vinegar
  • 5
    Dijon mustard
  • 10
    chopped dill
  • 15
    freshly-squeezed lemon juice
  • salt, sugar and black pepper to taste
  • SALAD:
  • 200
    fresh asparagus, steamed
  • 500
    baby potatoes, boiled
  • 30
    freshly-squeezed lemon juice
  • salt and freshly ground black pepper
  • 600
    (4 portions) fresh salmon
  • 10
    chopped dill
  • 45
    freshly squeezed lemon juice
  • salt and black pepper
  • oil for frying
  • 20
    butter, softened
  • to serve: grilled limes and fresh dill


Preheat the oven to 190°C.

Make the dressing by combining the garlic, olive oil, vinegar and mustard in a bowl or blender and whisk together well.
Season the dressing with the lemon juice, sugar, salt and pepper. Allow to stand for 5 minutes and then taste again, adding more salt, sugar, or pepper as desired.
Place the asparagus and new potatoes in a bowl and drizzle with dressing, toss to coat.
Season the salmon with the dill, lemon juice, salt and black pepper.
Heat the oil in a large frying pan, and when hot, add the salmon and grill on both sides. Place the salmon on a baking tray that has been sprayed with non-stick spray. Place 5 ml (1 t) of butter on top of each portion of salmon.
Bake the salmon in a preheated oven for 10 minutes.
Serve the salmon immediately with the salad.

Recipe reprinted with permission of Pomegranate Days. To see more recipes, please click here.

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