Fresh, vibrant, and full of summery zing, this Griddled Salmon with Avocado-Feta Salsa and Crisp Garden Salad is a light yet satisfying dish from Culinary Columnist and Executive Chef Paul Watters.
Pairing perfectly cooked salmon with a tangy, creamy salsa and a refreshing bed of greens, it’s a celebration of colour, texture, and seasonal flavour. Topped with a fragrant sprinkle of spices, this plate is as beautiful to look at as it is to eat. Here, Paul walks you through how to recreate this effortlessly elegant dish at home.
🐟 Ingredients
For the Salmon
- 2 large salmon fillets
- 2 tbsp vegetable oil
- Salt and cracked black pepper
For the Salsa
- 2 ripe avocados, peeled, destoned, and diced
- 6 slices feta cheese, diced
- 1 small red onion, finely diced
- 8 cherry tomatoes, halved
- Juice of 1 lemon
For the Salad
- 2 handfuls rocket leaves
- 2 handfuls baby leaf spinach
- ¼ cucumber, thinly sliced
- 2 carrots, peeled and grated
- 2 sprigs flat-leaf parsley, chopped (plus extra to garnish)
- 2 tbsp olive oil
- Salt and cracked black pepper, to taste
For the Spice Garnish
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chilli flakes
🥗 Method
1. Make the Salsa
In a bowl, gently combine the avocado, feta, red onion, tomatoes, and lemon juice. Season lightly with salt and pepper, then place in the fridge to chill and let the flavours mingle.
2. Prepare the Salad
Toss the rocket, spinach, cucumber, and grated carrot in a large bowl. Drizzle with olive oil, season with salt and pepper, and add the chopped parsley. Mix well and refrigerate until ready to serve.
3. Cook the Salmon
Heat a griddle pan (or regular frying pan) over medium-high heat. While it heats, rub the salmon fillets with vegetable oil and season with salt and cracked pepper.
When the pan begins to smoke slightly, reduce the heat a touch and place the salmon skin-side down. Cook for about 4 minutes, then gently flip, turn off the heat, and allow the salmon to finish cooking in the residual heat for another 2–3 minutes.
4. Assemble & Serve
Place a generous mound of salad in the centre of each plate. Carefully top with the cooked salmon fillets. Spoon over the chilled avocado-feta salsa, then lightly sprinkle the paprika, garlic powder, and chilli flakes around the edge of the plate for a final burst of colour and flavour. Garnish with a little extra parsley and serve immediately.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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