A simple salmon salad for dinner

A simple salmon salad for dinner

Sarah Tuck writes food blog From the Kitchen.  A self-professed food addict, Sarah is also a food stylist and recipe developer. Fresh, seasonal and local produce is central to Sarah’s cooking philosophy – ultimately she creates real food for real people, which happens to go particularly well with our wines! She’s created this recipe exclusively to match our Cellar Selection Sauvignon Blanc.

To learn more about Sarah and get inspired by her beautiful food styling and delicious recipes check out From the Kitchen.


A Simple Salmon Salad
Servings: 6
Difficulty: easy
Wine pairing recommendation: Cellar Selection Sauvignon Blanc

Ingredients
15 stalks thin asparagus trimmed and halved
1/2 cup (4oz) fresh dill
1/3 cup (2.6oz) capers
1/2 (4oz) cup good quality mayonnaise
2 tablespoons lemon juice
zest of 1 lemon
1 clove garlic crushed
2 medium or 3 small cos lettuces
500g (16.7oz) hot smoked salmon
2 avocados 

Method
Cook asparagus in boiling water for 1 minute then drain under cold running water and set aside. Chop your dill and capers, finely zest your lemon and crush the garlic glove. Mix half the dill and half the capers with mayonnaise, lemon juice, zest and garlic. Season to taste with salt and pepper and thin with 1-2 tablespoons water if needed. Half and slice the avocados and set aside. Layer lettuce, asparagus, salmon and avocados onto a large serving platter, pour over dressing and sprinkle with reserved dill and capers.

For more recipes to pair Sauvignon Blanc with, see Italian inspired wholemeal asparagus tart.

Previous Article

Perfectly cooked eye fillet and a glass of Cabernet Franc

Next Article

Dark chocolate and Merlot truffles