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4 12mins

Salmon Salad with Creamy Dressing

Ingredients

  • 300g skinless salmon fillets (approx. 2 small pieces)
  • 1 baby cos lettuce, sliced
  • 1 lebanese cucumber, finely sliced
  • 1 bunch asparagus, trimmed and blanched
  • 1/2 cup cooked quinoa
to make the creamy dressing
  • 100mL Bulla Thickened Cream
  • 1 Tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp wholegrain mustard
  • 1/2 tsp honey
  • salt flakes & freshly ground black pepper
to serve
  • 40g feta, crumbled
  • 1/2 cup basil leaves
  • extra virgin olive oil, for drizzling

Cooking Directions

  • Place salmon fillets into a lightly oiled frying pan and cook over a medium heat until well seared each side and just cooked through. Refrigerate until required.
  • For the dressing, combine all the ingredients and mix until smooth. Mixture will become thick and creamy. Add a splash of water if you prefer a thinner consistency.
  • To serve, arrange salad ingredients on a serving platter. Break salmon into pieces and scatter over salad. Spoon over dressing and finish with feta, basil and a drizzle of olive oil.

Ingredients

  • 300g skinless salmon fillets (approx. 2 small pieces)
  • 1 baby cos lettuce, sliced
  • 1 lebanese cucumber, finely sliced
  • 1 bunch asparagus, trimmed and blanched
  • 1/2 cup cooked quinoa
to make the creamy dressing
  • 100mL Bulla Thickened Cream
  • 1 Tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 2 tsp wholegrain mustard
  • 1/2 tsp honey
  • salt flakes & freshly ground black pepper
to serve
  • 40g feta, crumbled
  • 1/2 cup basil leaves
  • extra virgin olive oil, for drizzling