Wood Roasted Salmon with Raw Radish and Asparagus Salad

A vibrant, fresh salad, perfect for when you need to “bring-a-plate” to a BBQ, or for a simple week-night dinner when you just don’t feel like turning on the stove. This salad is best made when asparagus is in season so it’s tender and sweet.

Prep: 15 minutes - Cook: 00 minutes - Serves: 4 as a side salad - Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

300g Huon Wood Roasted Smoked Salmon 
1/4 cup Squeaky Gate The Strong One extra virgin olive oil 
1 lemon, juiced
3 anchovy fillets, finely diced 
1 tsp Dijon mustard 
1/2 tsp sea salt 
Pinch freshly ground black pepper 
2 bunches asparagus, sliced on the diagonal into 3 pieces per spear  
1 bunch radish, finely sliced 
1/4 cup finely chopped walnuts, lightly toasted 
1/2 cup shaved Parmesan flakes 

Method

Step 1. Add the olive oil, lemon juice, anchovies, mustard, salt and pepper to a large bowl and whisk to combine. 
Step 2. Add in the asparagus, radish and walnuts and toss in the dressing. Place onto a serving plate, sprinkle over the Parmesan flakes and flake over the Wood Smoked Hot Smoked Salmon. 
Step 3. Garnish with a little extra black pepper, to serve.