Fresh Regal Salmon salad with sundried tomato dressing
A tasty salad for summer days
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 - 3 | Fillet | Starter,Snack | Poach | Less than 30 minutes |
Ingredients
- 300 grams Fresh Regal Salmon Fillet or Steak
- Small salad greens
- 1 Avacado
- 1/4 cup sun dried tomatoes
- 6 slices french bread
- Olive oil
- 2 tablespoons toasted pinenuts
Dressing -2 tablespoons sundried tomato paste -1/2 cup mayonaise
Method
1. Poach salmon in simmering water for 3 to 4 minutes or until just cooked. Drain and cool.
2. Wash and dry salad greens. Arrange on a platter. Peel, destone and slice avocado.
3. Slice sundried tomatoes. Break salmon into chunks. Mix salmon, avocado and tomatoes together gently.
4. Brush bread with olive oil and grill until lightly golden on both sides. Cut bread in half crosswise.
5. Toss salmon mixture and bread through salad greens, taking care not to break salmon up.
6. Drizzle dressing over and sprinkle with pinenuts.
Dressing
1. Mix pesto and mayonnaise together until combined.
