Fish and lobster salad with tomato-cumin dressing

AT A GLANCE

  • Serves 4 people

  • 600 gm salmon fillet, skinned and pin-boned
  • 1 (about 750gm) cooked lobster, shelled and thinly sliced
  • 3 egg tomatoes, cut into thin wedges
  • 2 red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips
  • 120 gm (¾ cup) pitted green Spanish olives, sliced
  • 1 Spanish onion, cut into very thin wedges
  • 1 bunch of watercress, sprigs removed
  •  
  • Tomato-cumin dressing
  • 2 very ripe egg tomatoes, chopped
  • 2 cloves of garlic, finely chopped
  • 1 tbsp tomato paste
  • 1½ tsp cumin seeds, dry roasted and coarsely ground
  • 1½ tsp sweet Spanish paprika
  • 2 tbsp sherry vinegar
  • ½ cup extra-virgin olive oil
01   For tomato-cumin dressing, process tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor until well combined, then, with motor running, add oil in a thin, steady stream and process until incorporated. Season to taste with sea salt and freshly ground black pepper. Makes about 2 cups.
02   Brush salmon with oil, season to taste, then barbecue or char-grill on a hot plate for 3 minutes on each side or until cooked but still pink in the middle. Cool, then cut into 2.5cm pieces. Combine salmon pieces with remaining ingredients in a large bowl, drizzle with a little tomato-cumin dressing and toss gently to coat.
03   Divide salad among plates and serve immediately, with remaining dressing passed separately.

Topics:

MODERN AUSTRALIAN, WATERCRESS, MAIN, SHELLFISH, CAPSICUM, LOBSTER, OLIVES, TOMATOES, FAST, SEAFOOD, CUMIN, SALAD, FISH, PAPRIKA, SALMON

Recipe:

GOURMET TRAVELLER

Photography:

IAN WALLACE

Styling:

AMBER KELLER

Drinking Suggestion:

THIS DISH NEEDS THE SAVOURY PUNGENCY OF A DRY-ISH, EUROPEAN PINK WINE MADE FROM GRENACHE OR TEMPRANILLO. , suggested by MAX ALLEN

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