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A BBQ warm salmon salad with Dutch Cream potatoes & fennel mayo

Method

  • Whiz up the mayonnaise with the roasted capsicum and chipotle peppers in a processor, adding a little hot water if too thick. Transfer to a small bowl and stir through the fennel.
  • Cut each potato in 4 lengthways and then cook in plenty of salted, boiling water until just tender, covered, and adding the beans and asparagus for the last minute or so. Drain well.
  • When almost ready, spray the salmon with oil and season quite well. Then cook on a preheated ridged grill (or BBQ), sprinkling with lemon juice and more oil spray as you do so. Remove and flake.
  • Gently toss the tomatoes, olives and lettuce with the potatoes, beans, asparagus, salmon, a splash of balsamic and a good amount of oil.
  • Serve the salad in individual bowls with the mayonnaise flicked over the top.

Ingredients

  • ½ cup mayonnaise
  • 2 pieces roasted red capsicum, chopped
  • 1 tspn chopped chipotle peppers in Adobo
  • 1 tbsp finely chopped fresh fennel
  • 8 small Dutch cream (or kipfler) potatoes, scrubbed well
  • sea salt & freshly ground pepper
  • 12 small green beans
  • 12 medium asparagus, tips only
  • 3-4 x 180 gm salmon steaks, pin boned
  • olive oil spray
  • 1 lemon
  • 8 cherry tomatoes, quartered
  • 8 pitted black olives, halved
  • crisp Iceberg lettuce leaves, torn
  • balsamic
  • extra virgin 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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