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Seared salmon with Greek salad smoothie


  • Place the tomatoes with a little water, the red onion, garlic, cucumbers, feta, crème fraiche, 2 tbsp oil, lemon juice and a pinch of salt in a blender. Whiz up for about 2 mins until smooth. Taste for seasoning.
  • Heat a thin layer of oil in a non-stick pan and gently cook one side of the salmon, seasoning as you do so. Then turn it over and cook the other side, adding the butter with a good squeeze of lemon juice and basting as you do so. 
  • Pour the smoothie into individual flat soup bowls and top with the salmon, a garnish of watercress and a sprinkling of fresh oil. 
  • George Calombaris, The Press Club in Melbourne for Starlight Foundation


  • 500 gm cherry tomatoes
  • 1 red onion, roughly chopped
  • 1 garlic clove, chopped
  • 2 continental (telegraph) cucumbers, peeled, deseeded & chopped
  • 1 heaped tbsp feta
  • 1 heaped tbsp crème fraiche (or sour cream)
  • extra virgin olive oil
  • 1 lemon
  • sea salt & freshly ground pepper
  • 4 x 200 gm salmon fillets, skin & bones removed
  • 2 knobs of butter
  • a good handful of watercress

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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    1 cup250 ml
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