Hot-smoked salmon salad with a chilli lemon dressing

Hot-smoked salmon salad with a chilli lemon dressing

This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Method

  1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
  2. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Per serving

299 kcalories, protein 21.0g, carbohydrate 13.0g, fat 19.0 g, saturated fat 3.0g, fibre 2.0g, sugar 3.0g, salt 2.09 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 1-20

  • 04 May 2008

    KatyCooks rated and commented on this recipe

    5 stars

    This incredibly simple dish not only looks gorgeous, but tastes absolutely delicious too! I don't like Asparagus, so I substituted green beans instead.

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  • 14 May 2008

    Karina D. commented on this recipe

    A very tasty summer salad which looks great on your plate. It's always nice to find a new asparagus recipe; one more reason to eat a lot of them in the season!

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  • 14 May 2008

    wild_ice rated and commented on this recipe

    3 stars

    This a great recipe, even if you have a partner who gets the wrong ingredients. It still tastes great with smoked salmon and the dressing is still fab without the chilli!

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  • 24 May 2008

    highgate70 rated and commented on this recipe

    4 stars

    Lovely dressing! Although watch the chilli's - I found one was more than enough! Made it with chicken too!

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  • 09 June 2008

    Belkey rated and commented on this recipe

    5 stars

    Delicious! Didn't change an thing.

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  • 15 June 2008

    thecakepimp rated and commented on this recipe

    5 stars

    Delicious. Made this for myself & my partner yesterday and he loved it. Will make this again when we fancy a salad.

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  • 20 June 2008

    Gnolias commented on this recipe

    Sounds great but I haven't tried it yet. I do have a question though, to the Good Food team or to other users: how big is a bunch of parsley? Or mint for that matter? I'm fortunate enough to live near a fantastic fruit and veg market and the bunches I get there are huge...whereas the bags you get in the supermarket are around 15-20 grams...Of course I can judge for myself how much I want to use in any recipe but I am interested in what the recipe writers mean by "a bunch"!

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  • 06 July 2008

    Shelagh commented on this recipe

    We loved this and will have again. Very quick and simple to prepare.

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  • 20 July 2008

    katyrouth rated and commented on this recipe

    5 stars

    A really delicious filling salad. Gnolias - I used supermarket bunches (20g) of the herbs to serve two people - but then I really like my herbs!

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  • 28 July 2008

    runnyeyes rated and commented on this recipe

    5 stars

    Made it exactly as recipe. Tang from chili and lemon just right. Looks v attractive as well. ..and couldn't be easier.

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  • Binder photo %%

    09 August 2008

    %% rated and commented on this recipe

    5 stars

    A winner!

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  • 21 August 2008

    Tiny commented on this recipe

    Hubby doesn't like smoked salmon so I made it with cooked salmon fillet that had been marinaded in terryaki marinade Very simple and delicious - looks and tastes wonderful.

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  • 21 August 2008

    Tiny rated this recipe

    5 stars

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  • 13 October 2008

    Lightsurgery rated and commented on this recipe

    4 stars

    This not only looks great on a plate, but tastes great too. I kept to the recipe as listed except for using dried chillie flakes in the dressing as it's easier to control the level of heat.

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  • 22 October 2008

    Frankie rated and commented on this recipe

    5 stars

    Excellent. Even my husband liked it.

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  • 27 May 2009

    LupinLou rated and commented on this recipe

    5 stars

    I used sweet chilli dipping sauce in the dressing and it works really well. Simple to do and tastes fab! Have made this several times - definitely one for the binder!

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  • 06 June 2009

    cookstar rated and commented on this recipe

    5 stars

    The salmon didn't turn up in the shopping so I used free range chicken instead. Light and tasty.

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  • 19 July 2009

    pupsiecola rated and commented on this recipe

    5 stars

    Very tasty. Made double the amount for a dinner party for 8 and everyone had seconds, leaving none left!

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  • 15 August 2009

    Vicky10b rated this recipe

    5 stars

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  • 22 August 2009

    evincent rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Just add some crusty bread

Ingredients

  • 500g new potatoes , halved
  • 200g pack asparagus tips
  • 250g bag mixed salad leaves (including young beetroot leaves and watercress)
  • bunch each parsley and mint, leaves picked and roughly chopped
  • 140g radishes , thinly sliced
  • 8 x hot-smoked salmon steaks, skin removed
  • 4 spring onions , sliced diagonally

FOR THE DRESSING

  • 3 tbsp lemon juice
  • 125ml olive oil
  • 1 tsp wholegrain mustard
  • 2 red chillies
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Per serving

299 kcalories, protein 21.0g, carbohydrate 13.0g, fat 19.0 g, saturated fat 3.0g, fibre 2.0g, sugar 3.0g, salt 2.09 g

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