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Warm Tasmanian salmon salad

Method

  • Cook the potatoes in lightly salted, boiling water until tender, adding the beans for the last few minutes. Drain well.
  • When almost ready, lightly oil the salmon, sprinkle with a little salt and sear all over on a preheated ridged grill (or BBQ). Then flake when cool enough to handle.
  • To make the dressing, combine the mayonnaise, anchovies and 1 tbsp chopped parsley with a little hot water if too thick.
  • Gently toss the lettuce, tomatoes, olives, eggs, potatoes, beans and salmon with a little fresh oil. Then transfer to a large bowl and flick the mayonnaise dressing over the top. Sprinkle with a little more parsley and serve any extra mayonnaise on the side.

Ingredients

  • 6 chats (baby potatoes), peeled
  • sea salt
  • 12 beans, topped & tailed & then halved
  • 2 x 200 gm salmon steaks, bones & skin removed
  • olive oil spray
  • ¼ cup mayonnaise
  • 4 anchovies, chopped
  • 2 tbsp chopped fresh parsley
  • inner leaves of 1 cos lettuce
  • 10 cherry tomatoes, halved
  • 12 pitted black olives, halved
  • 3 soft boiled eggs, quartered
  • olive oil

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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm