Cajun salmon salad with goji berry dressing
PREP + COOK TIME 25 MINUTES SERVES 4
750g skinless salmon fillet, pin-boned
1½ teaspoons Cajun spice mix
2 tablespoons olive oil
160g rocket and baby spinach mix
½ cup (70g) dry roasted macadamias, halved
1/3 cup loosely packed fresh
coriander leaves
GOJI BERRY DRESSING
1 medium blood orange (130g)
¼ cup (30g) goji berries
1 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil
1 Make goji berry dressing.
2 Sprinkle salmon with spice mix; drizzle with oil and season well. Place a piece of baking paper on a large grill plate (or grill or barbecue), leaving a 2cm border. Cook salmon, skin-side down, on heated grill plate over medium heat for 4 minutes each side or until medium-rare. Remove from heat; stand, covered, for 5 minutes.
3 Flake salmon into large chunks. Arrange salmon with remaining ingredients on a serving plate, drizzling with dressing.
GOJI BERRY DRESSING Finely grate rind from orange; squeeze juice. You will need ¼ cup juice. Place rind and juice in a jug or bowl with remaining ingredients; whisk to combine. Season to taste.
Test Kitchen notes
Ocean trout can also be used instead of salmon, or even a rich meat like kangaroo or duck. Cook the salmon in a large frying pan if you don’t have a grill plate. If blood oranges aren’t in season, use regular oranges.
This story is from the Issue 79, 2022 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the Issue 79, 2022 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
