Loaded Salmon Salad with Creamy Tahini Vinaigrette

  • 22 May - 28 May, 2021
  • Mag The Weekly
  • Cookery


For Tahini

· 2 tablespoons tahini

· 1 teaspoon honey

· ½ lemon

· 6 tablespoons olive oil

· Salt and pepper to taste

For Salad

· 2 tablespoons olive oil

· 340 g boneless salmon

· 2 ears sweet corn

· 2 romaine hearts

· 2 avocados

· 1 white peach

· 2/3 cup shredded fontina

· 2 green onions


In a bowl whisk together tahini, honey and lemon juice. While continuing to whisk, add oil until fully incorporated. Season with salt and pepper. Set aside. Pre-heat the broiler to high. Place salmon and corn onto a baking sheet and drizzle with oil. Season with salt and pepper. Place under broiler for two minutes, until corn has charred on one side. Turn corn and broil for another two minutes. Remove corn and broil salmon until just cooked through. Remove from heat, slice kernels from cob and shred salmon fillet. Pour ¼ cup vinaigrette into the bottom of a bowl and toss top with romaine until evenly coated. Transfer romaine onto a platter. Top dressed with salmon, corn, chopped avocados, sliced peach, shredded cheese, and sprinkle with green onion. Drizzle more vinaigrette over salad, lightly season with salt and pepper and serve.