29 Jun 2021
20 Minutes | easy | Serves 2
This salad combines rich salmon with new season broad beans and a light buttermilk and dill dressing. The dressing will work well for all green salads or grilled vegetables such as Tenderstem broccoli or beans.
Combine the garlic, mayonnaise, buttermilk, finely chopped dill and some salt and pepper in a clean lidded jar or bowl and shake or whisk to combine.
Cook the beans in boiling salted water for 2 minutes, then refresh under cold water.
Remove the broad beans from their pods by squeezing one end.
Preheat two gas burners on the Jupiter Outback BBQ and set the heat to high. Rub the skin of the fish fillets with a little oil and season with salt and pepper. Once the grill is hot, place the fillets on the BBQ, skin side down and close the lid. Cook for around 5 minutes, or until the fish is just cooked through.
Combine the avocado, lettuce leaves, spring onions and podded beans and combine with a third of the dressing.
Arrange the salad on a large serving platter and flake the salmon on top. Scatter with some of the remaining dill and as much of the dressing as you like. Serve immediately.
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