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Pepper crusted salmon salad


  • Generously season the salmon with ground pepper and cook on a lightly oiled ridged grill (or BBQ).
  • At the same time, blanch the beans in plenty of boiling water until crisp-tender. Drain well.
  • To make the dressing, combine the horseradish, sour cream and chives. Taste for seasoning.
  • When the salmon is ready, cube and gently toss with the rocket, tomatoes, olives, beans and a little oil spray.
  • To serve, mound the salad on individual plates and sprinkle dressing over the top.


  • 400-500 gm salmon fillet, boned & skinned
  • freshly ground pepper
  • olive oil spray
  • 12 green beans, topped & tailed
  • 1 heaped tspn creamed horseradish
  • 2-3 tbsp reduced fat sour cream
  • ½ bunch chives, chopped
  • a good handful of wild rocket leaves
  • 8 cherry tomatoes, quartered
  • 8 pitted black olives, halved lengthways

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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    1 stick125 gm
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