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Salmon Salad | Grilled

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Prep timeĀ Cook timeĀ Total timeĀ 
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This salmon salad that is perfectly grilled is absolutely delicious. It's nutritionally balanced with seasonal vegetables and herbs, paired with the sweetness of the grilled salmon, which is a fantastic source of healthy fats.
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Author:Ā 
Serves:Ā 4 servings
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Ingredients
Salmon
  • 400 grams salmon, deboned
  • Ā½ - 1 t garam masala
  • 1-2 t coconut sugar (or brown sugar)
Salad
  • Ā½ small telegraph cucumber
  • Ā½ c fresh herbs, chopped plus extra for garnish (I used parsley, basil and mint)
  • a large handful of rocket leaves
  • 1 red pepper, finely sliced
  • 1 avocado, cut into small chunks, optional
Pickled Currants & Capers
  • 1 red onion, very thinly sliced
  • Ā¼ c currants
  • Ā¼ c capers
  • 1 t caster sugar
  • 1 clove garlic, crushed
  • 1 small red chilli, finely chopped
  • 1 t salt
  • 2 T red wine vinegar
  • 1 T boiling water
  • 2 T olive oil
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Instructions
  1. To make the salmon salad, start by cooking the salmon. Turn oven on to a high grill. Lay the salmon on a piece of tinfoil on a baking tray. Sprinkle with the coconut sugar and garam masala and season with salt and pepper. Place salmon under the grill and cook for 6 minutes, or until the salmon is cooked through, but not over cooked. Keep an eye on it so it doesn't burn. Set aside to cool.
  2. Pickled currants and capers: Place all the ingredients in bowl and turn to combine. Leave for 20 minutes, stirring every few minutes to lightly pickle.
  3. TO ASSEMBLE: Flake the salmon into small chunks.
  4. Halve and thinly slice the cucumber and add to the pickle, along with the rocket, red pepper and avocado and gently combine. Divide onto plates and gently add the salmon. Scatter over the extra herbs and drizzle with a little olive oil and a grind of pepper.
  5. Serve with slices of hot sour dough.
Note: This recipe was originally from Dish Magazine in 2018 but I've modified it.