Smoky paprika salmon and exotic tomato salad

26 November 2014 - 02:53 By Sunday Times Food Weekly
subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now

Smoky paprika salmon and exotic tomato salad

Ingredients

Salad

  • 300g mixed exotic tomatoes
  • 1 fresh green chilli, seeded and finely sliced
  • Small bunch fresh parsley, finely chopped
  • 1 small red onion, finely sliced

Dressing

  • 10ml (2 tsp) sugar
  • Salt and pepper
  • 30ml (2 tbsp) olive oil
  • 20ml (4 tsp) wine vinegar

Salmon

  • 15ml (1 tbsp) brown sugar
  • 10ml (2 tsp) smoked paprika
  • Salt and pepper
  • 2 portions salmon, skin on
  • Tortilla chips, to serve

Method

For the salad, keep the small tomatoes whole and slice or quarter the bigger ones. Different shapes will make the salad more interesting. Combine with the chilli, parsley and onion.

For the dressing, combine all ingredients and mix well. Pour over salad and set aside.

For the salmon, combine the brown sugar, paprika, salt and pepper and rub over the fish on both sides.

Preheat the oven grill to high and cook fish skin-side down for 8-10 minutes for medium to well-cooked, depending on the thickness. Cook for less time if you prefer it medium to rare.

Serve with the salad and tortilla chips.

subscribe Just R20 for the first month. Support independent journalism by subscribing to our digital news package.
Subscribe now