Strawberry and asparagus salad with salmon
Vibrant and fresh, this mouth-watering salad is guaranteed to be your new go-to.
Note: + resting time
- 4 Coles Tasmanian Salmon Skin On Portions
- 2 bunches asparagus, woody ends trimmed
- 250g strawberries
- 2 tbs 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
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.
Meanwhile, cook asparagus on grill, turning, for 2 mins or until just tender.
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.
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.