We’ve teamed up with friend of Huon Salmon Chef Massimo Mele to deliver a salad that screams summer! One bite of Massimo’s Sicilian Huon Salmon Salad and you’ll feel as if you’re standing on the shores of the Mediterranean. Pick up Huon Wood Roasted Salmon from the deli section of your local Hill Street store and assemble this fresh and sweet Italian masterpiece!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •   250g Wood Roasted Huon Salmon (flaked)
    •   1 Red Capsicum Diced
    •   225g Brown Rice
    •   1 Zucchini (diced)
    •   1 Fennel Bulb, green tops reserved, diced
    •   15 Cherry Tomatoes
    •   2 Garlic Cloves (crushed)
    •   120ml Extra Virgin Olive Oil
    •   25g Shelled Raw Pistachios
    •   150g Pitted Olives, chopped
    •   50g Grated Parmesan
    •   Handful Chopped Mint
    •   Handful Chopped Basil
    •   1 Lemon (juice only)
    •   Sea Salt (pinch)
    •   Pepper (pinch)

Method

1. Place water in a large pot and bring to boil. Add rice, bring back to boil and simmer until cooked 40-50 min.
2. Meanwhile pre-heat the oven to 200 deg. Place zucchini, capsicum, fennel, tomato, garlic and 60ml extra virgin olive oil on a baking tray. Sprinkle with salt and pepper and mix well with your hands. Roast in the oven for 25 minutes, until soft and crispy. Every now and again give it a stir.
3. Once rice is cooked strain and place in a bowl. Add lemon juice and 60 ml extra virgin olive oil. Add the roasted vegetables, basil, mint, olives, pistachio nuts, salmon and mix well. Top with grated Parmesan and serve.
   The salad lasts in the fridge up to 3 days.

This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/sicilian-salad/