Summer Seafood Salad

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  • 12 large cooked & peeled local prawns
  • 12 snow peas
  • 1 bunch asparagus (top 8-10cm)
  • Celery heart and leaves finely sliced
  • 1 small jar salmon roe (optional)
  • 1 avocado
  • 2 spring onions finely sliced on the diagonal
  • ¼ bunch mint, washed & leaves picked
  • ⅓ bunch coriander washed & leaves picked
  • ⅓ bunch Thai basil washed & leaves picked
  • Crispy fried shallots
  • Cos lettuce heart
  • 1 carrot roughly chopped
  • 1 stalk celery roughly chopped
  • ⅓ bunch rau ram (Vietnamese mint) washed & leaves picked
  • 2 Lebanese cucumbers peeled & shaved into ribbons


  • 300-400g piece Atlantic salmon fillet skin off
  • 300ml white wine
  • 1 onion sliced
  • 2 fresh bay leaves
  • 5 parsley stalks
  • 8 coriander roots washed & scraped
  • ½ lemon cut into slices
  • 1 stalk lemongrass bruised


  • 1 stalk lemongrass finely chopped
  • 2 tbsp finely grated ginger
  • 1 garlic clove finely grated
  • 60ml rice vinegar
  • 10g sugar
  • 30g light soy sauce (to taste)
  • 150ml olive oil


For the salmon, place all ingredients in a saucepan except the salmon and bring to the boil. Reduce the heat and simmer for a few minutes. Add the salmon and turn off the heat. Allow to cool in the liquid. Gently remove and flake. For the dressing combine all ingredients together in a bowl and set aside. Blanch the snow peas and asparagus tips in boiling water for 1 minute. Strain and place in a bowl of iced water to refresh. Drain and dry on a paper towel. 

 To Assemble

Gently scatter some of the cucumber ribbons, cos lettuce leaves, celery heart, sprigs of herbs, snow peas and asparagus tips. Peel & cut avocado into 6 even slices. Arrange a few pieces and then add a few prawns and some of the flaked salmon keep gently arranging all the ingredients topping with a good scattering of fresh herbs and a sprinkle of crispy fried shallot. Spoon over the salad dressing and place a few small spoons of salmon roe around the plate and falling off the leaves to garnish.