Nectarine and Smoked Salmon Salad

It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!

Recipe by Jenny Morris

Ingredients:

 

  • 4 x nectarines
  • 16 Fresh basil leaves
  • 400g of smoked salmon
  • 200g baby spinach
  • 120 g endamame beans
  • 1 medium spring onion thinly sliced
For Garnish:
  • 1 tablespoon toasted black sesame seeds
  • 10 Fresh mint leaves
  • 1/2 cup fresh coriander sprigs

For Dressing:

  • ¼ cup Olive oil
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves crushed garlic
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons soy sauce
  • 2 teaspoons fresh lime zest
  • 2 teaspoons brown sugar
  • 1/2 Japanese mayonnaise
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

How To Make Salad

  1. Remove the stones from the nectarines and cut them into quarters.
  2. Place a fresh basil leaf onto each quarter of nectarine. 
  3.  Now wrap each quarter in a strip of smoked salmon. 
  4. Arrange the spinach onto a plater, arrange the nectarines onto the spinach, scatter on the endamame beans and spring onions.
  5. Drizzel the dressing over the salad
  6. Garnish and serve beautifully chilled
  7. For dressing – Blitz all the ingredients together till smooth.