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   Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

Prawn and Salmon Salad

This salad can do no wrong. Combine fresh lightly treated seafood and garden fresh green veg to make this wonderfully zesty and frankly very pretty plate.

I was inspired by cleaning out my freezer and so instead of making separate dishes, I thought, why not make it into a salad. Have a larger portion on its own as a main meal or serve it a salad platter at a family meal, it still works.

Serves 2

  • 6 jumbo prawns, peeled and deveined

  • 100g salmon

  • 100g asparagus

  • 1 cup white wine

  • 1/2 cucumber, shaved into ribbons (you can use your potato peeler for this)

  • 1 cup edamame

  • 1 cup rocket, cleaned

  • 1/4 cup parmesan

  • 2 cloves of garlic, crushed

  • 1/2 medium red onion cut into rings

  • 10 grams butter

  • Olive oil

  • Micro-greens (optional)

  • Sesame seeds (optional)

For the dressing

  • 1/4 cup white vinegar

  • 1/4 cup sesame oil

  • 1 tbs dijon mustard

  • 1/4 tsp salt

  • 1/4 tsp black pepper

We start with the proteins.

Marinate your prawns with the garlic and about 3 tablespoons of olive oil and let it sit as you prepare the salmon.

For the salmon, simply season with salt and pepper and sear your fillet on each side for about 3 minutes or until cooked to your liking. Once cooled, use a fork to flake the fish.

To cook the prawns, take your butter and melt in a pan together with the white wine then add your prawns and let them cook on a low heat until they turn completely pink. Set them aside and once cooled, cut each prawn into big chunks.

Then we deal with the veg.

Gently steam your asparagus stalks for 5 minutes. If you don’t have a steamer, you can add them to simmering water for about 3 to 5 minutes then flash them in a bowl of ice water to stop them from overcooking. Once cooled a little, you can cut the stalks twice (makes it easier to eat)

The edamame need a similar treatment to the asparagus although you can also just have them raw (my preference)

Last is our simple tangy dressing. Place all the ingredients into a jar, cover with a lid and shake, shake, shake until all the ingredients are combined.

With all the ingredients prepared, the next step is assembly. Mix all your green ingredients and onions together and place on a platter. Top with the salmon and prawns and drizzle the dressing over this. Garnish with sesame seeds, micro greens and some grates Parmesan.


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