Summer salmon salad with cucumber and aioli
This recipe was created originally by chef James Broad of Cuisine Concepts for Lox Salon & Spa clients but as I got to make it and photograph it for the mag I wanted to share it with you. Not only is it tasty and simple but the aioli actually works! Kudos to James. I had given up on ever getting an aioli recipe to work until I tried this one.
Recipe
500gms skinned, boned & diced salmon
1 telegraph cucumber deseeded
and diced
4 tomatoes deseeded and diced
1 large avocado diced
100gms baby spinach
Salt and pepper
Splash safflower oil
Splash lemon juice
Cook salmon in very hot non-stick pan. Cook to medium rare, season and toss with other ingredients. Plate up and drizzle over aioli. Garnish and serve.
Aioli
2 egg yolks
1 tsp whole grain mustard
1 tsp apple cider vinegar
1 tsp lemon juice
1 clove garlic crushed
250ml safflower oil
Salt and pepper
Whisk together all ingredients, except oil. When combined, whisk in oil.
And as Janine Tait from Lox says: Amongst other benefits this delicious salad gives us plenty of essential fatty acids, ensuring our skin cells have healthy, permeable cell walls – this means nutrients get in, wastes get out and you have a clear looking skin!
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Syrup magazine issue 06 now available!
Yes it’s officially out today, we’re very proud of this one as we feel we’re really getting into the groove of publishing. And just so you know yes it is really just the two of us that produce Syrup. We’re the content writers, designers, recipe writers, photographers (not all, but most), sales people, distributors and administrators. No wonder we get so excited when we see another issue in print.
This time we feature a boutique brewery, a berry farm thats making it’s mark, the sweetness of Sicily, some great seafood recipes for summer and much more…
If you don’t get Syrup delivered to your letterbox yet you can do so by clicking here.
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