Last weekend we had a couple of very special guests staying with us; Mr Chipconnoisseur’s Mum and Dad.
I was excited for their visit mainly because they don’t get to see each other too often, but also because Chippy’s Dad is a passionate photographer and a Canon enthusiast, which meant we were able to set one afternoon aside for cooking, shooting and trying all sorts of different lenses he brought with him, and another for a chance to pick his brains about a more proper filing structure for my 14,000+ food photos and client files. What a treat!
To show my gratitude for his time and tutoring, I made a curry, baked a gluten-free hazelnut tart and, for lunch on Saturday, I prepared this simple but delicious salmon, radish and roasted tomato salad, inspired by a similar dish I had tried before at Peter Kuruvita’s Flying Fish & Chips at the Star. It was simple to prepare and as good as I could recall.
Salmon, radish and roasted tomato salad
By far, this is one of the easiest and most delicous salads you can prepare from leftover grilled salmon, or using those hot-smoked salmon packs widely available from delis and supermarket chillers. I had omitted grilled asparagus from the original salad here, but if you’d like, you could grill a few spears with the tomatoes as well to add more substance and flavour to this dish.
For the salad:
- 150g portion of grilled // or hot-smoked salmon, shredded
- 100g mixed salad greens
- 10 cherry tomatoes
- 6 canned baby beets, cut into quarters
- 2 red radishes, slices thinly
- 3 tbsp French dressing
To roast the toamtoes: place tomatoes on a small roasting tray and pop under a grill, turn it on to 160C. Leave for 5-10 minutes while you make the rest of the salad.
To make the salad: place salad greens into a large serving bowl. Scatter beetroot quarters, salmon pieces and sliced radish around the greens. Remove tomatoes from under the grill and add them to the salad. Dress with a drizzle of Fresh salad dressing.