Gazpacho Salmon Salad with Roasted Tomato Dressing
(Serves 3 as a main or 6 as a starter)
Ingredients
Salad
- 4 slices wholegrain or sourdough bread, crusts removed
- 1 x 250g pack cherry tomatoes
- 2 red capsicums, roasted, skin removed
- 1 medium cucumber
- 4 cups rocket or spinach leaves
- 275g salmon, cut in chunks (or use stir-fry salmon packs)
- 1 tablespoon Mexican spice mix
- 1 teaspoon oil
Dressing
- 2 tablespoons red wine or sherry vinegar
- 1 clove garlic, peeled and roughly chopped
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sugar
- Salt and pepper to taste
- chilli flakes to taste (optional)
- 1 x 250g pack cherry tomatoes
- basil leaves to garnish
Method
Preheat the oven to 180°C. Put all the cherry tomatoes on an oven tray and roast until softened and starting to split; about 10 minutes. Set half the tomatoes aside for the dressing and set half aside to add to the salad ingredients.
Meanwhile, assemble the salad. Toast bread and cut into 2cm chunks. Cut roasted capsicums and cucumber into bite-sized pieces. Combine with bread in a large bowl.
To make the dressing, combine vinegar, garlic, olive oil, salt and pepper in a blender or mini processor. Process until smooth. Press the remaining tomatoes through a sieve to remove skins and seeds. Add to dressing and process again to make a smooth velvety texture. Taste, and add chilli flakes if desired.
Add dressing to salad bowl and toss everything together. Divide salad between plates (4 or 2) and add remaining tomatoes.
Heat a pan over a medium heat. Toss the salmon pieces in Mexican spice mix and oil and mix well to cover. Add to pan and cook until just cooked through; about 5 minutes. Remove from heat and divide between plates. Garnish with basil leaves.
Variations
Prawns are also lovely in this salad. For vegetarians, this is delicious with a little grilled haloumi in place of the salmon.
Good Nutrition News
This recipe meets Healthy Food Guide’s criteria for:
• High fibre
• Low sodium
• Gluten-free
• No dairy
• Diabetes-friendly
John Hawkesby’s wine recommendation
Sauvignon Blanc
Mahi 2011
Rose
Neudorf Pinot Noir Rose 2011
