The Burlington's Jacqui Gowan shares this flavoursome salad recipe - the perfect light lunch.


  • Salmon Gravalax

  • 1 side salmon fillet – pin boned

  • 1 bunch dill – chopped

  • 2 lemon zest

  • 600g white sugar

  • 450g rock salt

  • Salad

  • 1 bunch picked watercress

  • 7 whole radish (thinly sliced)

  • 50g fried capers (fried in olive oil)

  • ½ tblsp olive oil

  • 50mls lemon juice


  • For the Salmon Gravalax::

  • 1.

    In a large bowl mix half the dill, lemon zest, sugar and salt.

  • 2.

    Place half the cure mix in a deep tray and lay the Salmon on the cure mix skin side up.

  • 3.

    Place the remaining cure mix on top then cover and place in the fridge for 48 hours.

  • 4.

    When ready wash off cure mix under cold water and cover with the remaining dill. Slice and serve.

  • For the Salad::

  • 1.

    Place all ingredients (excluding capers ) in a large bowl and toss

  • 2.

    Panfried capers to garnish

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 276kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 50g
  • Sugar 50g
  • Sodium 252mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Served as part of a special Burlington Light Lunch menu.

Nutritional notes:

• The salmon is an excellent source of omega 3 fatty acids which are anti inflammatory agents

• No carbohydrates

• Source of vitamins and antioxidants from vegetables and herbs

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