Summer Salmon Salad

Summer Salmon Salad is a fresh and colourful meal that combines chilli-marinated salmon with crisp seasonal vegetables. The lemon and honey dressing complements both the richness of the fish and the crunch of the salad. It is a light yet satisfying dish that is perfect for warm summer lunches and relaxed evening meals.

Prep Time 20

Cook Time 10

Total Time 30

Servings People

Ingredients

Salmon Ingredients:

4 large salmon fillets approximately 150g each
3 tbsp sweet chilli sauce
1 tbsp olive oil
1 tsp lime juice
½ tsp garlic granules
Freshly ground black pepper to taste

Salad Ingredients:

1 small red onion thinly sliced
½ medium cucumber diced
1 medium red bell pepper diced
3 medium tomatoes diced
2 stalks celery sliced
1 medium lettuce leaves torn into bite-sized pieces

Lemon and Honey Dressing

3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
salt to taste
freshly ground black pepper to taste

Instructions

Place the salmon fillets in a shallow dish.
4 large salmon fillets
Mix the sweet chilli sauce, olive oil, lime juice, garlic granules and black pepper in a small bowl.
3 tbsp sweet chilli sauce, 1 tbsp olive oil, 1 tsp lime juice, ½ tsp garlic granules, Freshly ground black pepper
Pour the marinade over the salmon and coat each fillet evenly.
Cover and refrigerate for at least 30 minutes. For a deeper flavour, marinate for up to 2 hours.
While the salmon marinates, prepare the salad vegetables.
Place the sliced onion, cucumber, red bell pepper, tomatoes, celery and torn lettuce into a large salad bowl.
1 small red onion, ½ medium cucumber, 1 medium red bell pepper, 3 medium tomatoes, 2 stalks celery, 1 medium lettuce
To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until fully combined.
3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey, 1 tsp Dijon mustard, salt, freshly ground black pepper
Refrigerate the dressing until needed.
Heat a grill pan, barbecue, or frying pan over medium-high heat.
Remove the salmon from the marinade and place it onto the hot cooking surface.
Cook for 4 to 5 minutes on the first side.
Carefully turn the fillets and cook for a further 3 to 5 minutes, depending on thickness.
The salmon should flake easily with a fork and reach an internal temperature of 63°C.
Drizzle the dressing over the salad and toss gently to coat.
Divide the salad between four serving plates.
Place a salmon fillet on top of each salad portion.
Serve immediately while the salmon is still warm.

Equipment

Mixing Bowl
Small bowl or jar for dressing
Sharp Knife
Chopping Board
Grill Pan barbecue, or frying pan
Tongs or fish slice
Large salad bowl
Measuring spoons

Notes

Helpful Tips:

Choose salmon fillets of a similar size so they cook evenly.

Do not marinate the salmon for more than 2 hours, as the acidity can affect the texture.

Pat the salmon lightly before cooking to help it develop a better surface colour.

Chill the salad ingredients before serving for maximum freshness.

Add sliced avocado for extra creaminess.

A sprinkle of fresh chives or parsley adds extra colour and flavour.

If serving outdoors, keep the dressing separate until the last moment to maintain the salad's crisp texture.

Leftover cooked salmon can be flaked into the salad and served cold the following day.

Nutrition