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Salmon, charred cos and potato salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a quick and delicious summer meal with salmon, charred lettuce, and roasted potatoes in just 30 minutes.
Ingredients:
  • 4 baby cos lettuce hearts
  • Olive oil cooking spray
  • 15.90 gm lemon juice
  • 250g leftover roast potatoes
  • 2 bunches asparagus, trimmed, halved crossways and lengthways
  • 1 Lebanese cucumber, halved lengthways, sliced diagonally
  • 1 large avocado, cut into wedges
  • 62.50 ml fresh dill leaves
  • 125.00 ml fresh flat-leaf parsley leaves
  • 250g leftover cooked salmon, flaked into large pieces (see note)
  • Lemon wedges, to serve
  • 20.00 ml chopped fresh dill
  • 65.00 gm buttermilk
  • 5.90 gm horseradish
Instructions:
  • Prepare Buttermilk Dressing by combining dill, buttermilk, and horseradish in a small bowl. Season to taste and whisk until well combined.
  • Preheat a barbecue grill or chargrill pan on high heat. Halve each lettuce lengthways, keeping the core in place. Lightly oil and squeeze lemon juice over the cut side of the lettuce. Give the potatoes a light spray all over. Grill the lettuce and potatoes, flipping once, for 2 to 3 minutes until the lettuce has a slight char and the potato is heated. Transfer to a serving platter.
  • Coat asparagus in a light drizzle of oil. Season generously with salt and pepper. Sauté, turning occasionally, for 2 minutes until vibrant green and perfectly tender. Plate on a serving dish.
  • Arrange fresh cucumber, ripe avocado, fragrant dill, vibrant parsley, and succulent salmon on a beautiful platter. Drizzle with your favorite dressing and serve with lemon wedges.

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