Huon Salmon Asparagus Salad


  • 400g Fresh Huon Salmon
  • 500g New baby potatoes
  • 1 bunch Asparagus, cut into 3cm pieces
  • 2 tbsp Red wine vinegar
  • 6 tbsp Olive oil
  • 1 punnett Cherry tomatoes, halved
  • 4 Eggs, hard boiled
  • 2 tbsp Capers


  1. 1
    Cook the potatoes in salted water until soft, drain and set aside until cool enough to handle.
  2. 2
    Meanwhile, heat a medium sized fry pan over high heat and place Huon Salmon skin side down for 5 minutes until crispy, then turn and cook for another 3 minutes. Remove the salmon onto a plate and set aside.
  3. 3
    In the same pan, fry the asparagus pieces in a little olive oil until they start to turn golden. Remove from heat and set aside
  4. 4
    Make the dressing by mixing vinegar and olive oil in a small bowl or jar, season to taste.
  5. 5
    Halve or quarter the potatoes while still warm, then toss in a large bowl with tomatoes, asparagus and the dressing. Check the seasoning.
  6. 6
    To serve, divide the salad ingredients into four bowls, flake the salmon into bite size pieces and arrange on top. Finally, add the halved boiled eggs and sprinkle with capers.