35 mins
Maple Glazed Salmon Salad
Serves
2
Autumnal ingredients and flavours set the stage for this dish. The sweetness of maple syrup and butternut squash are offset by the sharpness of goat milk feta cheese. Hazelnut oil mingles with the salmons omega oils and are gently caressed by the subtle Aoraki signature oak smoke. This is a salad that warms and satisfies on a cool day.
Ingredients
300 grams Aoraki Hot Smoked Original Salmon
400 grams butternut squash pieces
75 grams rocket lettuce
20 cherry tomatoes, cut in half
100 grams goat feta cheese
½ cup toasted, crushed hazelnuts
½ cup maple syrup
1 tablespoon lemon juice
Salt and pepper
Method
Step 1
Preheat oven to 200°C
Step 2
Brush butternut pieces with ¾ of the maple syrup and roast in hot oven until just cooked
Step 3
Combine remainder syrup with the lemon juice to make a dressing
Step 4
Combine all the ingredients, add the dressing and season with salt & pepper
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Maple Glazed Salmon Salad
Hot Smoked
,
Serves
2
35 mins
Autumnal ingredients and flavours set the stage for this dish. The sweetness of maple syrup and butternut squash are offset by the sharpness of goat milk feta cheese. Hazelnut oil mingles with the salmons omega oils and are gently caressed by the subtle Aoraki signature oak smoke. This is a salad that warms and satisfies on a cool day.
Ingredients
300 grams Aoraki Hot Smoked Original Salmon
400 grams butternut squash pieces
75 grams rocket lettuce
20 cherry tomatoes, cut in half
100 grams goat feta cheese
½ cup toasted, crushed hazelnuts
½ cup maple syrup
1 tablespoon lemon juice
Salt and pepper
Method
Step 1
Preheat oven to 200°C
Step 2
Brush butternut pieces with ¾ of the maple syrup and roast in hot oven until just cooked
Step 3
Combine remainder syrup with the lemon juice to make a dressing
Step 4
Combine all the ingredients, add the dressing and season with salt & pepper