Saints Salmon Salad by Gavin Austin
Gavin Austin, performance chef to the Northampton Saints Rugby Club, shows us to make this delicious salmon salad with heirloom tomatoes. The perfect recipe to help you tackle the day ahead! Chargrilled tomatoes adds a sweeter flavour with a hint of smokiness, as well as visually making this dish look impressive. Sumac and za’atar add a touch of spice to the salmon for a deeper flavour to this Salmon Salad.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
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1
Season your salmon fillet with a pinch of sumac, za’atar and sea salt.
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2
Lightly drizzle with Mellow Yellow Rapeseed Oil and parcel bake at 180°C for 8-10 minutes, depending on the thickness of your salmon.
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3
Remove the middle of one of your heirloom tomatoes and cut the rest into different shapes. Drizzle with Mellow Yellow Rapeseed Oil and red wine vinegar. Season with a pinch of sumac, za’atar and sea salt and chopped fresh basil. Mix well.
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4
Blow torch another large tomato and cut into quarters (optional).
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5
To plate, place tomatoes in a bowl, pour on the remaining juice from the salad, season with salt and pepper and add a splash of pomegranate molasses. Drizzle with Mellow Yellow Rapeseed Oil and sprinkle over a handful of toasted sunflower seeds. Place the cooled salmon on top, add more sunflower seeds and pomegranate molasses to garnish and more fresh basil if desired. Finish with the zest and juice of a quarter of a lime.
Ingredients
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160g salmon fillet
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Sumac
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Za’atar
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Sea salt
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Mellow Yellow Rapeseed Oil
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100g heirloom tomatoes
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Red wine vinegar
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5g fresh basil
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1 large tomato, blowtorched (optional)
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Pomegranate molasses
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Handful toasted sunflower seeds
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Zest and juice of ¼ of a lime
