Salmon Salad with Creamy Dressing
Ingredients
- 300g skinless salmon fillets (approx. 2 small pieces)
- 1 baby cos lettuce, sliced
- 1 lebanese cucumber, finely sliced
- 1 bunch asparagus, trimmed and blanched
- 1/2 cup cooked quinoa
to make the creamy dressing
- 100mL Bulla Thickened Cream
- 1 Tbsp extra virgin olive oil
- 2 tsp lemon juice
- 2 tsp wholegrain mustard
- 1/2 tsp honey
- salt flakes & freshly ground black pepper
to serve
- 40g feta, crumbled
- 1/2 cup basil leaves
- extra virgin olive oil, for drizzling
Cooking Directions
- Place salmon fillets into a lightly oiled frying pan and cook over a medium heat until well seared each side and just cooked through. Refrigerate until required.
- For the dressing, combine all the ingredients and mix until smooth. Mixture will become thick and creamy. Add a splash of water if you prefer a thinner consistency.
- To serve, arrange salad ingredients on a serving platter. Break salmon into pieces and scatter over salad. Spoon over dressing and finish with feta, basil and a drizzle of olive oil.
Ingredients
- 300g skinless salmon fillets (approx. 2 small pieces)
- 1 baby cos lettuce, sliced
- 1 lebanese cucumber, finely sliced
- 1 bunch asparagus, trimmed and blanched
- 1/2 cup cooked quinoa
to make the creamy dressing
- 100mL Bulla Thickened Cream
- 1 Tbsp extra virgin olive oil
- 2 tsp lemon juice
- 2 tsp wholegrain mustard
- 1/2 tsp honey
- salt flakes & freshly ground black pepper
to serve
- 40g feta, crumbled
- 1/2 cup basil leaves
- extra virgin olive oil, for drizzling