Paul Watters, Executive Chef and Ravish Mag columnist, shares his recipe for a vibrant, flavour-packed salmon salad that’s as nutritious as it is beautiful.
Bursting with colour from fresh vegetables, a hint of chilli heat, and the tang of pickled onions, this dish brings together balance, freshness, and simplicity — all hallmarks of Watters’ cooking style.
Ingredients:
- 4 salmon fillets
- ¼ red cabbage, shredded
- 1 packet of kale (stalks removed and rinsed)
- 8 cherry tomatoes, halved
- 1 red onion, peeled and finely sliced
- 4 carrots, peeled and cut into thin strips
- 1 jar of pickled baby onions
- 1 red chilli, sliced
- 2 pinches of lemon pepper
- 2 pinches of salt
- Olive oil, for drizzling
Method:
In a large bowl, combine the red cabbage, kale, cherry tomatoes, red onion, carrots, pickled onions, and chilli. Season with a pinch of lemon pepper and salt, then drizzle with olive oil. Toss well to coat, then refrigerate while you cook the salmon.
Heat a medium-sized pan over high heat and drizzle with olive oil. Season the salmon fillets with the remaining lemon pepper and salt, gently rubbing it in. Cook for about 4 minutes on one side, then flip the fillets, turn off the heat, and let them finish cooking in the residual heat of the pan.
Remove the salad from the fridge and arrange it across the center of each plate. Carefully place the salmon fillets on top, then finish with a final drizzle of olive oil.
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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