Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win 1 of 5 African-style safaris.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fish and lobster salad with tomato-cumin dressing


You'll need

600 gm salmon fillet, skinned and pin-boned 1 (about 750gm) cooked lobster, shelled and thinly sliced 3 egg tomatoes, cut into thin wedges 2 red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips 120 gm (¾ cup) pitted green Spanish olives, sliced 1 Spanish onion, cut into very thin wedges 1 bunch of watercress, sprigs removed   Tomato-cumin dressing 2 very ripe egg tomatoes, chopped 2 cloves of garlic, finely chopped 1 tbsp tomato paste 1½ tsp cumin seeds, dry roasted and coarsely ground 1½ tsp sweet Spanish paprika 2 tbsp sherry vinegar ½ cup extra-virgin olive oil

Method

  • 01
  • For tomato-cumin dressing, process tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor until well combined, then, with motor running, add oil in a thin, steady stream and process until incorporated. Season to taste with sea salt and freshly ground black pepper. Makes about 2 cups.
  • 02
  • Brush salmon with oil, season to taste, then barbecue or char-grill on a hot plate for 3 minutes on each side or until cooked but still pink in the middle. Cool, then cut into 2.5cm pieces. Combine salmon pieces with remaining ingredients in a large bowl, drizzle with a little tomato-cumin dressing and toss gently to coat.
  • 03
  • Divide salad among plates and serve immediately, with remaining dressing passed separately.

At A Glance

  • Serves 4 people
Win
a VIP experience!

Win a VIP experience at Sydney Italian Wine and Food Festival for you and four friends on 30 August.

Read More
Win
a RADO timepiece!

Win a RADO HyperChrome Timepiece and choose the style you like valued at $2,325 (small) or $2,875 (large).

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

This dish needs the savoury pungency of a dry-ish, European pink wine made from grenache or tempranillo.

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×