Avocado, Witlof & Pea Salad with Salmon

Preparation time:: 15 mins

Cooking time:: 5 mins

Serves:: 4

The perfect dinner to impress guests!

Ingredients

1 tblsp olive oil
4 x 150g pieces salmon fillet, skin on
1 cup fresh shelled peas
4 large stalks celery, thinly sliced diagonally
2 small red witlof (200g), leaves separated, core discarded
1 large ripe avocado, chopped

1 cup coriander leaves

Dressing

¼ cup extra virgin olive oil
2 tblsps white wine vinegar
1 small clove garlic, crushed
1 small red chilli, deseeded, finely chopped
1 tsp finely grated fresh ginger
¼ tsp saffron threads
1 tsp caster sugar
Salt and pepper, to taste

Method

1 Heat oil in a large frying pan over a medium to high heat. Add salmon, skin-side down. Cook for 3 minutes. Turn over and cook for a further 2 minutes, or until cooked to your liking. Remove. Stand, loosely covered with foil, for 5 minutes.

2 Cook peas in a small saucepan of boiling, lightly salted water for 2 minutes. Drain. Rinse under cold water to cool. Drain.

3 To make dressing, combine all ingredients in a small bowl. Whisk well.

4 Place peas, celery, witlof, avocado and coriander in a large bowl. Toss to combine. Serve with salmon. Drizzle with dressing.

Notes

Tip: If you prefer, salmon can be baked. Wrap in greased foil. Place on an oven tray and cook in a hot oven (200C) for 10 to 15 minutes.

Source:: New Idea
Author:: New Idea Magazine
Stylist:: Carolyn Fienberg
Photographer:: Benito Martin

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