Saturday, January 30, 2010

Recipe:Grilled Atlantic Salmon Salad with Doodles Creek Wasabi Mayonnaise Dressing

summer on a plate
Another steamy day in Sydney and another day where only a salad will do. But not just any salad...

This is a wow factor salad!

Recipe:Grilled Atlantic Salmon Salad with Wasabi Mayonnaise Dressing

2 fresh fillets of Atlantic Salmon
2 tablespoons soy sauce
2 tablespoons hoi sin sauce
3 organic eggs
4 new potatoes
1/2 a punnet of grape tomatoes, chopped in half
300g green beans
Mixed lettuce and watercress salad leaves to serve
a few sprigs of dill or fennel fronds
100g Doodles Creek Wasabi Mayonnaise
1 tablespoon horseradish
Salt and pepper to taste
a squeeze of lemon

Boil eggs leaving yolks just set, soft and bright orange. Cool, shell and cut into halves.Remove stringy ends from the green beans and blanch them whole. (Blanching them whole prevents nutrients leaching into the water) Drain in iced water. Chop into halves or thirds. Place potatoes with skins still on in the microwave and steam for 5 minutes.(Most nutrients in vegetables are just under the skin surface.I try to cook with the skins on my vegetables wherever possible for this reason.)
Toss the salmon fillets in the soy sauce and hoi sin and grill on a hot BBQ plate for two minutes on each side. The centre of each steak should still be pink and rare.
Mix the Doodles Creek wasabi mayonnaise with the extra horseradish ( I like my dressing to have a little kick of heat but leave out the extra horseradish if it's too pungent for you) and set aside in the fridge.
To serve:
Arrange salad leaves on a serving platter. Scatter with the potatoes, beans and tomatoes. Gently tear salmon into small chunks and arrange on top. Garnish with eggs, dill, a drizzling of the dressing, a squeeze of lemon and a good grating of fresh black pepper.
Serves 4 people.

I love salmon this way.. so rare it melts in your mouth

This is a salad that ticks all the boxes.... tasty, nutritious, filling, looks like you've been slaving in a hot kitchen all day and only takes 20 minutes to prepare!

There's also been some new inedible additions to the edible balcony...

4 deckchairs to replace the old blue ones.
They're made from teak and covered with a non-fade, synthetic, striped fabric.
So comfortable.
They are from a wonderful collectibles store in Surry Hills, Sydney called Ici et La
The colours seem to echo the colours of the herbs, vegetables and flowers on the balcony.

And best of all they fold away when they're not needed!


  1. This looks so delicious! I have just been out and bought all the ingredients and am going to make this for my lunch. I am going to enjoy this sitting in my conservatory whilst watching the snow fall.

    I love trying new recipes and this is certainly going to make a great lunch.

  2. Thanks for this recipe. It looks delicious and is on my list for this week. Love reading your blog ..... your gorgeous balcony edible garden puts my huge vege garden to shame.

  3. hi Tracey,
    lovely hearing from you. Love it if you joined up as a follower. And would love to hear more about your veg garden adventures. Indira