Dijon Crusted Salmon Salad with a Basil Vinaigrette

Method for salmon

• Firstly let’s get the oven on to pre-heat at 200’c

• In a small bowl add the butter and microwave for one minute or until the butter has melted

• Add the mustard and honey and mix together

• In a separate bowl add the breadcrumbs, pecans and parsley and mix together

• Place the salmon fillets on a baking tray and brush the tops of each fillet with the butter mixture, then sprinkle on the breadcrumb mixture

• Season with salt and pepper

• Place the salmon in the oven for about 20 minutes or until it flakes easily with a fork

Method for salad

• Now onto the salad. There are two ways of making a salad

• The first is the most commonly-used method of preparing and placing each ingredient in a nice symmetrical pattern aesthetically pleasing to the eye drizzled with dressing

• The second, and my most favoured way, is where all the ingredients are put into a large mixing bowl, the dressing applied, and then hand-mixed so all the dressing coats all the salad and then put onto the plate. It doesn’t look as perfect as the previous method but when it comes to eating it makes it a whole lot easier with the salad pre-mixed

• Whichever your chosen method you will need to peel and slice the avocadoes, wash all the salad, peel and grate the carrots, dice the beetroot and chop the tomatoes

Method for vinaigrette

• In a blender add the basil, garlic, parmesan and vinegar, then slowly add in the olive oil

• Salt and pepper to taste


On the plate either design your salad using method one or tip your salad on a plate using method two.

When your salmon is cooked remove it from the oven and place on top of the salad, drizzle with some vinaigrette and wah lah! A feast for any hungry hippo with a waistline of a ballerina