Barbecued Akaroa Salmon, green bean and avocado salad with burnt orange dressing

When fresh avocados and crisp green beans are in season, this is the salmon dish you’ll come back to time and time again. 

Recipe guru Kathy Paterson at the Outstanding Food Producer Awards, has shared her recipe for Barbecued Akaroa Salmon with Green Bean and Avocado Salad. 

Topped with a smoky burnt orange dressing, it’s a dish that’s bursting with flavour and perfect for relaxed entertaining or a special weekend lunch. 

Trust us – this might just become your forever favourite.

Serves 6-8

Burnt orange dressing

• 400ml freshly squeezed orange juice
• 2 tablespoons extra virgin olive oil

Salmon

• 1 x fillet fresh Akaroa salmon, skin on and boned
• 1 tablespoon olive oil
• 2 tablespoons salted capers, well rinsed
• Shichimi Togarashi (red pepper mix), for sprinkling
• 1 small bunch fresh chives

Green bean and avocado salad

• Juice of 1 lemon 
• 4 thin spring onions, trimmed and very finely sliced
• 1 handful coriander leaves
• Extra virgin olive oil
• 350g green beans, trimmed and steamed
• 3 avocados, halved, stone removed, peeled and sliced

Method

Make the dressing, pour the orange juice into a small pot and put over medium heat.
Reduce by half to concentrate the flavour. Remove from the heat and leave to cool a little before whisking in the olive oil. Season with salt and pepper.

Barbecue the salmon, heat the hot plate over medium heat and brush with the olive oil. Put the salmon on the hot plate, skin side down and barbecue until a dark golden brown colour. Turn the salmon and barbecue for a further 5 minutes until medium-rare or until your liking. (Remember salmon keeps cooking once removed from the heat). Remove from the barbecue and set aside until cool enough to handle.
Barbecuing time is only a guide as it depends on the thickness of your salmon fillet and the tail end will barbecue more quickly.

Make the salad, mix together the lemon juice, spring onion and half of the coriander leaves in a bowl. Add a splash of olive oil then gently mix in the green beans and avocado. Season with salt.

To serve, arrange the salad on a large serving plate or shallow bowl. Sprinkle over the capers.  Break the salmon into large pieces and put on the salad. Drizzle over the dressing. Sprinkle with Shichimi Togarashi then finish with the remaining coriander leaves. Snip chives on top.

Enjoy with a glass of Leefield Station Chardonnay.

Recipe thanks to our friends at OutstandingFoodProducer.co.nz.