- 4
Ingredients
- 2 large beetroots
- 3 medium zucchini sliced lengthways into 8mm-thick slices
- 2 fresh corn cobs, husks removed
- 1 bunch spring onions, dark green ends discarded
- 2175 g wild salmon filets
- Extra virgin olive oil
- Coarse Salt
- 2 heads round lettuce, leaves separated washed and dried, and cut into thick strips
- 2 Tbsp fresh basil leaves, roughly chopped
- 225 g cherry tomatoes, quartered
- 15 g fresh coriander leaves, roughly chopped
- 1 lime quartered
Preparation
Step 1
Steam or boil the beetroots until cooked through, about 30 minutes. Let them sit until cool enough to handle and then peel them and cut into medium dice. Reserve.
Preheat the barbecue or grill to medium-low heat.
Rub the zucchini, corn, spring onions, and salmon with enough olive oil just to coat and sprinkle with salt. Grill the vegetables and fish until everything is nicely browned and cooked through, about 20 minutes. Cut the zucchini and spring onions into medium dice and reserve. Cut the corn off the cob and reserve. Break the salmon into large pieces with your hands and reserve.
Get a nice big dish and lay the lettuce down. Evenly and artfully scatter the basil, tomatoes, beetroots, corn, zucchini, spring onions, and coriander over the lettuce. Arrange the salmon along the edge of the dish. Drizzle the vinaigrette over the whole thing and serve the lime wedges alongside, encouraging your guests to use them.
Balsamic & Lime Vinaigrette
2 Tbsp balsamic vinegar
2 Tbsp light agave nectar or honey
1 Tbsp fresh lime juice
100 ml olive oil
Coarse Salt
Freshly ground pepper
Whisk the vinegar, agave and lime juice together in a bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.