Grilled Salmon and Broad Bean Salad with Buttermilk Dill Dressing

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.

Ingredients

  • 2 skin-on salmon fillets
  • 100g broad beans (use frozen if you can’t find them fresh)
  • ½ butterhead lettuce, leaves separated and washed
  • 2 spring onions, finely sliced
  • 1 avocado, peeled and sliced
  • 1 clove garlic, crushed or finely grated
  • 2 tablespoons mayonnaise
  • 150ml buttermilk
  • 1 tablespoon finely chopped dill, plus extra to garnish

Directions

1.

Combine

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.

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2.

Cook the beans

Cook the beans in boiling salted water for 2 minutes, then refresh under cold water​​​​​​​.

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3.

Remove the broad beans

Remove the broad beans from their pods by squeezing one end.​​​​​​​

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4.

Preheat two gas burners

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.​​​​​​​

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5.

Combine

Combine the avocado, lettuce leaves, spring onions and podded beans and combine with a third of the dressing.​​​​​​​

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6.

Arrange the salad

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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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