Monday, November 22, 2010

Gazpacho salmon salad with roast tomato dressing - as heard on Newstalk ZB with Kerre

Last Sunday's ZB recipe, and one of the ones I did for our Healthy Food Guide demo at Nosh with Regal Salmon the other week (pictured). Try it this summer... it's really delicious and simple. Maybe this is a contender for Xmas day entree?

Gazpacho salmon salad with roasted tomato dressing

Serves 3 as a main or 6 as a starter
Time to make: 30 minutes

4 slices wholegrain or sourdough bread, crusts removed
2 x 250g pack cherry tomatoes
2 red capsicums, roasted, skin removed
1 medium cucumber
4 cups rocket or spinach leaves
275g pack salmon stir-fry
1 tablespoon Mexican spice mix
1 teaspoon oil

2 tablespoons red wine or sherry vinegar
1 clove garlic, peeled and roughly chopped
2 tablespoons extra virgin olive oil
½ teaspoon sugar
Salt and pepper to taste
Chilli flakes to taste (optional)
Plus half cherry tomatoes from salad list
Basil leaves to garnish

Step 1: Preheat the oven to 180C. Put all the cherry tomatoes on an oven tray and roast until softened and starting to split; about 10 minutes. Set half the tomatoes aside for the dressing and set half aside to add to the salad ingredients.

Step 2: Meanwhile, assemble the salad. Toast bread and cut into 2cm chunks. Cut roasted capsicums and cucumber into bite-sized pieces. Combine with bread in a large bowl.

Step 3: To make the dressing, combine vinegar, garlic, olive oil, salt and pepper in a blender or mini processor. Process until smooth. Press the remaining tomatoes through a sieve to remove skins and seeds. Add to dressing and process again to make a smooth velvety texture. Taste, and add chilli flakes if desired.

Step 4: Add dressing to salad bowl and toss everything together. Divide salad between plates (4 or 2) and add remaining tomatoes.

Step 5: Heat a pan over a medium heat. Toss the salmon stir-fry in Mexican spice mix and oil and mix well to cover. Add to pan and cook until just cooked through; about 5 minutes. Remove from heat and divide between plates. Garnish with basil leaves.

Nutrition Information
Per serve (3 serves)
Energy 2000kJ
Protein 28g
Fat 24g
- saturated 5g
Carbohydrate 35g
- sugars 13g
Fibre 7g
Sodium 540mg
Calcium 160mg
Iron 3mg

This recipe meets Healthy Food Guide’s criteria for:
• High fibre
• Low sodium
• Gluten-free
• No dairy
• Diabetes-friendly

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