Fresh Regal Salmon Salad with Sundried Tomato Dressing
Submitted by: Regal Salmon
- 300 grams Fresh Regal Salmon Fillet or Steak
- Small salad greens
- 1 Avocado
- 1/4 cup sun dried tomatoes
- 6 slices french bread
- Olive oil
- 2 tablespoons toasted pinenuts
- 2 tablespoons sundried tomato paste
- 1/2 cup mayonnaise
- Poach salmon in simmering water for 3 to 4 minutes or until just cooked. Drain and cool.
- Wash and dry salad greens. Arrange on a platter. Peel, destone and slice avocado.
- Slice sundried tomatoes. Break salmon into chunks. Mix salmon, avocado and tomatoes together gently.
- Brush bread with olive oil and grill until lightly golden on both sides. Cut bread in half crosswise.
- Toss salmon mixture and bread through salad greens, taking care not to break salmon up.
- Drizzle dressing over and sprinkle with pinenuts.
Dressing
- Mix pesto and mayonnaise together until combined.
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