Medland Masterchef: Hot-smoked salmon salad with chilli lemon dressing

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This delicious salad is quick and easy to prepare, and will soon become a crowd favourite as the weather warms up and the festive season starts.

Packed with good fats, protein and lots of vegetables, this salad is guilty free and only 299 kilojoules per serving.

Prep: 20mins
Cook: 10mins
Serves: 8


500g new potatos, halved
200g asparagus tips
250g bag mixed salad leaves (including young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g radish, 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


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.
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.


Recipe courtesy of