Week 2 – CHAR-GRILLED TOMATO, SALMON & FENNEL SALAD


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Week 2

Char-Grilled Tomato, Salmon & Fennel Salad

Prep 20 mins | Cook 12 mins | Serves 4
  • 4 x 175g thick pieces Atlantic salmon, skin on and pin-boned
  • 250g truss cherry tomatoes, halved
  • Olive oil cooking spray
  • 5 radishes, trimmed
  • 2 baby fennel, trimmed
  • 75g baby rocket leaves
  • Lime or lemon wedges, to serve

Chive & dill yoghurt dressing:

  • 1/3 cup Greek-style natural yoghurt
  • 2 tbs lemon juice
  • 1 garlic clove, minced
  • 2 tbs finely chopped chives
  • 2 tbs dill leaves, finely chopped

Step 1 To make chive & dill yoghurt dressing, whisk all ingredients in a bowl until well combined. Season with sea salt and pepper to taste. Mix to combine. Chill until ready to serve.

Step 2 Using a V-slicer or very sharp knife, very thinly slice radishes and fennel. Plunge into a bowl of iced water and set aside for 5 minutes. Drain in a colander and set aside to dry.

Step 3 Heat a greased char-grill over medium-high heat. Spray salmon and tomatoes with oil and season with sea salt and pepper. Char-grill salmon and tomatoes for 10-12 minutes (depending on thickness) until salmon is just cooked through and tomatoes are tender.

Step 4 Arrange radishes, fennel and rocket in shallow serving bowls. Top with salmon and tomatoes. Drizzle with the dressing. Serve with lime or lemon wedges. Scatter with extra dill and chopped chives, if liked.

Introducing… Amina Elshafei

Who is Amina?
Born in Saudi Arabia to an Egyptian father and a South Korean mother.
A passionate home cook, published author, paediatric nurse and MasterChef fan favourite.
Amina has travelled extensively across the world, hosting culinary events and food demonstrations.

Want more?
Grab a copy of Amina’s first cookbook Amina’s Home Cooking
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