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Chopped salad with poached salmon


  • Gently poach the salmon in a little mineral water for 7-8 mins, covered.
  • To make the dressing, combine the mayonnaise, sour cream and buttermilk with the Tabasco, Worcestershire, anchovies, parsley and parmesan with a little of the salmon cooking liquid to reach sauce consistency. Taste for seasoning.
  • Then flake the salmon into a large bowl and gently toss with all the vegies and dressing to taste.


  • 4 x 160 gm salmon steaks
  • mineral water
  • 4 tbsp low-fat mayonnaise
  • 2 tbsp low-fat sour cream
  • 2 tbsp buttermilk
  • a splash of Tabasco 
  • a splash of Worcestershire
  • 2 anchovies, finely chopped
  • 1 tbsp chopped parsley
  • 2 tbsp grated parmesan
  • 1 avocado, diced
  • 1 punnet cherry tomatoes, halved
  • 2 celery stalks, sliced
  • ¼ continental (telegraph) cucumber, sliced & halved
  • inner leaves of 1-2 cos lettuces, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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