Salmon, charred cos and potato salad

Recipes / Fish

Throw together salmon, charred cos lettuce and roasted potatoes and in just 30 minutes you have the perfect summer meal.

Recipe «Salmon, charred cos and potato salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 baby cos lettuce hearts, Olive oil cooking spray, 3 tsp 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, 1/4 cup fresh dill leaves , 1/2 cup fresh flat-leaf parsley leaves, 250g leftover cooked salmon, flaked into large pieces, Lemon wedges, to serve, 1 tbsp chopped fresh dill, 1/4 cup buttermilk, 1 tsp horseradish.

Ingredients:

  • 4 baby cos lettuce hearts 
  • Olive oil cooking spray 
  • 3 tsp 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 
  • 1/4 cup fresh dill leaves 
  • 1/2 cup fresh flat-leaf parsley leaves 
  • 250g leftover cooked salmon, flaked into large pieces 
  • Lemon wedges, to serve 
  • 1 tbsp chopped fresh dill 
  • 1/4 cup buttermilk 
  • 1 tsp horseradish 

Instructions

  1. Make Buttermilk Dressing. Place dill, buttermilk and horseradish in a small bowl. Season. Whisk to combine.
  2. Heat a barbecue grill or chargrill pan on high heat. Cut each lettuce in half lengthways, keeping core intact. Spray cut side with oil and drizzle with lemon juice. Spray potatoes all over. Cook lettuce and potatoes, turning halfway through cooking, for 2 to 3 minutes or until lettuce is just starting to char and potato is heated through. Transfer to a serving platter.
  3. Spray asparagus with oil. Season with salt and pepper. Cook, turning, for 2 minutes or until bright green and just tender. Transfer to serving platter.
  4. Add cucumber, avocado, dill, parsley and salmon to serving platter. Drizzle with dressing. Serve with lemon wedges.