Lachie Strachan’s Grilled Salmon Salad with a Creamy Coriander & Lime Dressing

This is the perfect light summer meal for those warmer nights. The dressing is also so delicious that I like to make a double
batch to use on more salads or on other dishes. The salmon fillets are cooked on the BBQ grill accompanied by cumin &
chilli powder which pair perfectly when laid on a bed of rocket & the rest of the fresh ingredients, then finished with extra
dressing & crumbled parmesan cheese.

INGREDIENTS

SERVES 4
Dressing:
½ Cup olive oil – salt & pepper
4 Tablespoons whole egg mayo
2 garlic cloves
X2 Jalapenos
1 Tablespoon honey
½ Cup coriander leaves
Salt & pepper

Grilled Salmon Salad:
X4 Salmon fillets skin on
Salt & pepper
1 Red onion
1 Teaspoon cumin
1 Teaspoon chilli powder
1 Punnet cherry tomatoes
1 Avocado
Toasted pumpkin seeds
Rocket
X4 Baby cucumbers
Crumbled parmesan

INSTRUCTIONS
1. Preheat BBQ with the lid closed on high for at least 10 minutes

2. Blend all dressing ingredients in a food processor & set aside

3. Coat salmon fillets with olive oil, salt & pepper along with the cumin & chilli powder.

4. In a large bowl toss the rocket & cucumbers together with some of the dressing. Following that add in the tomatoes cut
in half, toasted pumpkin seeds & red onion tossing to coat evenly with the dressing.

5. Place the salmon skin side down on the BBQ grill on medium – high heat & close the lid cooking for around 3 minutes. Flip the
salmon & cook till liking with the lid closed, I would say another 3 -4 minutes depending on the size of your salmon.

6. Remove salmon from the BBQ & set aside. Spread the salad ingredients out in a nice serving bowl then place the salmon
fillets whole or cut into pieces, avocado slices & a few more pumpkin seeds. Top with extra dressing some extra coriander
leaves & the crumbled parmesan cheese.

7. Serve whilst salmon is still warm & enjoy!