Poached salmon, prawn and avocado salad recipe

Name: Poached salmon, prawn and avocado salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) salmon fillet; 100 g (3.5oz) rocket; 1 bulb fennel, trimmed and thinly sliced; 1 bunch spring onions, trimmed and thinly sliced; 20 cherry tomatoes, halved; 1 avocado, peeled, pitted and sliced; 350 g (12.3oz) large cooked peeled prawns, thawed if froen; 2 tbsp lemon juice; 4 tbsp mayonnaise; 2 tbsp green pesto sauce

Servings: persons

1
Preheat the grill.
2
Arrange the salmon fillets on the grill rack and cook for 6 to 8 minutes, or until the flesh is opaque and flakes easily.
3
Set to one side to cool.
4
In a large salad bowl, mix together the rocket, fennel, spring onions, cherry tomatoes, avocado and prawns.
5
Break up the salmon into large chunks, removing any skin, and add to the mixture.
6
Share between four serving plates or bowls and sprinkle the lemon juice on top.
7
Season with a little salt and pepper to taste.
8
Mix the mayonnaise and pesto sauce together and serve with the salad.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g (17.6oz) salmon fillet, 100 g (3.5oz) rocket, 1 bulb fennel, trimmed and thinly sliced, 1 bunch spring onions, trimmed and thinly sliced, and more.

Yes, Poached salmon, prawn and avocado salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!