About Ground Recipes - Hot Smoked Salmon Salad with Chermoula Dressing and Sauteed Limes

The combination of Chermoula and sauteed limes is wicked! And of course hot smoked salmon, avocado and bulgur make this a salad meal that is fresh, healthy and delicious. It will really impress.


Chermoula Dressing:
3 tablespoons of Ground's Chermoula
½ cup (well-packed) chopped coriander
½ cup olive oil

1 cup fine bulgur
750g hot smoked salmon
16-20 large green (uncooked) king prawns (if frozen thaw them slowly in the refrigerator first)
3 tablespoons extra virgin olive oil
1 tablespoon lime juice
2 hot red chillies finely chopped (discard seeds if preferred)
3 fresh limes
olive oil
2 ripe but firm avocados


Make the dressing first. Put the Chermoula and coriander in a food processor and blend until smooth. With the machine running, pour in the oil very slowly. Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

Put the bulgur in a sieve and rinse it to wash off dust. Transfer it to a bowl and pour on water to cover; soak for 30 minutes. Drain, then squeeze out as much moisture as possible. Spread it out on a clean cloth to dry. Return to a bowl and toss through 1/2 teaspoon of salt and 1 tablespoon of the Chermoula dressing.

Remove salmon skin and bones. Leave the flesh in large chunks and transfer it to a container. Prepare the prawns next by twisting off the heads and peeling off the shells, leaving the small piece of shell on the tail intact. Slit down the back of each prawn with a sharp knife and gently extract the black or orangey-red vein running right down the length. Rinse and pat dry. Cover and refrigerate until required.

Mix the extra virgin olive oil, lime juice, 1/4 teaspoon of salt and the chillies together in a small bowl. Wash and slice the limes. Heat half a tablespoon of olive oil in a small frying pan over a medium-high heat. When the oil is hot, add the prawns and cook quickly until they change colour, turn and cook the second side till pink. Transfer to a plate.

Saute the lime slices in a hot oiled pan until lightly browned. To assemble the dish, spread the dressed bulgur on a large platter. Mound the salmon in the middle. Peel the avocados and extract stones then cut the flesh into chunks. Arrange the avocado and prawns around the salmon. Spoon the Chermoula dressing over the avocado chunks and prawns, garnish with the limes and serve.

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