Strawberry and asparagus salad with salmon recipe

Name: Strawberry and asparagus salad with salmon recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 Coles Tasmanian Salmon Skin On Portions; 2 bunches asparagus, woody ends trimmed; 250g strawberries; 2 tbsp balsamic vinegar; 1/4 cup (60ml) extra virgin olive oil; 4 radishes, thinly sliced; 1/2 red onion, thinly sliced; 200g cherry bocconcini, coarsely torn; 120g baby rocket leaves

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Coles Magazine

asparagus bocconcini cheese

Strawberry and asparagus salad with salmon recipe

Ingredients

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4 Coles Tasmanian Salmon Skin On Portions2 bunches asparagus, woody ends trimmed250 grams strawberries2 tbsp balsamic vinegar1/4 cup (60 milliliters) extra virgin olive oil4 radishes, thinly sliced1/2 red onion, thinly sliced200 grams cherry bocconcini, coarsely torn120 grams baby rocket leaves

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Instructions

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Step 1

Heat a barbecue grill or chargrill on medium-high. Lightly spray salmon with olive oil spray. Season. Cook on the grill for 2 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 2

Meanwhile, cook asparagus on grill, turning, for 2 mins or until just tender.

Step 3

Place 2 strawberries in a small bowl. Use a fork to crush until almost smooth. Stir in the vinegar. Strain strawberry mixture through a sieve into a small bowl. Add the oil and season.

Step 4

Place the radish, onion, bocconcini, rocket and asparagus in a large bowl. Thinly slice the remaining strawberries and add to the rocket mixture. Divide among serving plates. Top with salmon. Drizzle with the dressing to serve.