One of my favourite foods is fresh salmon. I reckon I could actually eat it every day and not get bored. I love it raw as sashimi, poached, grilled, baked, and even when it’s in a can.
In the mid 90s I lived in Vancouver for a year. At that time fresh salmon in Australia was not in my budget, as I was on a freshly-graduated-from-Uni budget. I vowed that I would eat fresh salmon at least once a week while I lived there – assuming, as you do, that it would be loads cheaper as it had less distance to travel. Well. Was I ever in for a rude shock! Fresh Atlantic salmon was far more expensive there than in Australia! I think I ate it twice in the whole year, and each time was when I was visiting beautiful family friends who kindly cooked it for me.
My favourite way to cook salmon now is to buy a whole salmon and BBQ it. And then eat leftovers for the next week. YUM!
However when I just want a quick fix during the week, I buy a couple of fillets to cook for our lunch or dinner. And usually I make a salmon salad.
I find that a really quick and easy way to cook salmon is to poach it. This way it also stays moist, but best of all, it doesn’t stink out the house with that awful fishy smell that can linger for days…
If you aren’t sure how to poach salmon, check out my instructions on this post.
What really makes this salmon salad really special is the avocado cream I made as the dressing. And then blobbed on top as it was so good!
What you need
- 2 x 150g salmon fillet
- 1 handful of baby spinach leaves
- 1 large tomato, cut into chunks
- 1/2 cucumber, sliced
- 1/2 red capsicum, sliced
- 6-8 asparagus spears, cut in half and lightly steamed
- 1/2 large avocado or 1 small avocado
- 2 tbs olive oil
- 1/2 - 1 clove of garlic, minced (depends on how much you like garlic)
- juice of 1/2 to 1 lime (depending on taste)
- a few drops of tabasco sauce (to taste)
- salt to taste
What you do
- Poach the salmon until cooked as desired. I like it medium rare
- While the salmon is cooking, slice the salad veggies and steam the asparagus.
- Place all the salad veggies in a bowl
- Once the salmon is cooked, let it cool on plate for 10 minutes, then flake apart using your fingers
- Mix 1 heaped spoonful of the avocado cream through the salad and divide between two plates
- Add the salmon on top of the plate and top with another dollop of avocado cream
- Drizzle some extra tabasco or a squeeze of lime juice over the top
- Place all the ingredients in a blender or food processor or thermomix and blitz until done. If using a thermomix, speed 5 for 30 seconds, scrape down, then speed 5 for another 30 seconds.
- Taste and add extra lime, tabasco, salt if necessary.
Notes
This makes enough avocado cream for 4 serves, but due to the lime juice, it will keep in an airtight container in the fridge for 2-3 days.
What is your favourite way to cook salmon?
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While my husband adores it, I don’t like fish much and only eat it because it’s so good for me. I’m particularly paranoid about fish bones, so often buy salmon as it is (usually) bone free and I don’t mind the flavour so much. I ate it a lot during my last trip to Canada as the wild salmon in BC is just amazing! I must give this delicious looking topping a go – what a gorgeous summer lunch.
thanks Amanda – the avocado cream would be great with chicken as well. Or slathered on sourdough with beautifully ripe tomatoes
Thanks for finally talking about >Salad days – salmon salad with avocado cream recipe – cooks-notebook.com.au <Loved it!