Seared salmon with ‘gazpacho’ salad


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

Sometimes ideas just come out of nowhere. I was writing a recipe for a gazpacho when it suddenly occurred to me how perfect all those flavours would be if combined with seafood. I love colourful diced salsas spooned over freshly grilled fish, so it wasn’t hard to jump to the idea of a gazpacho salsa. It’s worthwhile investing in a good-quality sherry vinegar for the salsa, but if you can’t find one, use a good-quality red wine vinegar instead.


  • 2 vine-ripened tomatoes, finely diced
  • 1 Lebanese (short) cucumber, finely diced
  • 1 red capsicum (pepper), finely diced
  • 1 green capsicum (pepper), finely diced
  • ¼ red onion, finely diced
  • 1 garlic clove, crushed
  • ¼ teaspoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra virgin olive oil
  • 4 x 200 g (7 oz) salmon steaks (cutlets)
  • lemon wedges, to serve


Combine the tomato, cucumber, red and green capsicum, onion, garlic, paprika, vinegar and olive oil in a bowl. Season generously with sea salt and freshly ground black pepper and toss to combine.

Preheat a barbecue grill or chargrill pan to medium-high. Cook the salmon steaks on the hot barbecue for about 3 minutes on each side, or until cooked to your liking.

Transfer the salmon to four warmed plates and spoon over the gazpacho salad. Serve with the lemon wedges and, if desired, some buttery boiled new potatoes or crispy garlic bread.