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Seared salmon with ‘gazpacho’ salad
Serves 4 Starters and mains
Ingredients
- 2 vine-ripened tomatoes, finely diced
- 1 Lebanese (short) cucumber, finely diced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1⁄4 red onion, finely diced
- 1 garlic clove, crushed
- 1⁄4tbsp smoked paprika
- 1tbsp sherry vinegar or good-quality red wine vinegar
- 2tbsp extra virgin olive oil
- 4 x 200g salmon steaks lemon wedges, to serve
Method
Combine the tomatoes, cucumber, peppers, onion, garlic, paprika, vinegar and olive oil in a bowl. Season generously with salt and pepper and toss to combine.
Preheat a barbecue or griddle pan to medium-high.
Cook the salmon steaks on the hot barbecue or griddle pan for about 3 minutes on each side, or until cooked to your liking.
Transfer the salmon to four warmed plates and spoon over the gazpacho salad. Serve with the lemon wedges and, if desired, some buttery boiled new potatoes or crispy garlic bread.
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