Newsletter|Follow Us Via:facebooktwitterrssemail|Site map
Christchurch: 1 – 3 May 2015
Auckland: 30 July – 2 August 2015
Wellington: 4 - 6 September 2015

Roasted Salmon and Eggplant Salad 

CATEGORIES: Salad, Seafood



  • 3 tsp Orcona Harissa Paste
  • 1 Tbsp J Friend & Co. Beechwood Honeydew Honey
  • 75ml Village Press extra virgin olive oil
  • 3 Tbsp white wine vinegar
  • ½ of one Ludbrook House Pickled Lime, finely diced

Put everything in to a bowl, mix well, taste and season. Reserve.


  • 1 large eggplant, sliced 1cm thick
  • extra virgin olive oil for brushing
  • 1 handful baby cos leaves
  • 600g skinned boned salmon fillet
  • 1 roasted red capsicum, thinly sliced
  • 6 Delmaine Marinated Sundried Tomatoes, thinly sliced
  • 1 carrot, grated
  • small handful each of coriander & mint leaves


Serves 4-6

Preheat the oven to 220°C.

Brush the eggplant slices with olive oil, season and place side by side on a baking sheet. Place in the oven for 10-15 minutes, turning the slices once so they brown on each side.

Remove from the oven, cool and arrange on a large serving platter with the cos leaves.

Place the salmon on a lightly olive oiled baking tray. Season and place in the oven for 10 minutes or until just cooked.

Remove salmon from the oven and, using a spoon to break it into large pieces, place on the eggplant.

Scatter the capsicum, tomatoes and carrot over the salmon. Pour the dressing evenly over everything. Scatter the herbs on top and serve.


The Food Show recipe-road-tester's review

This recipe takes less than 40 minutes to prepare, is filling and full of flavour.

Tip: We swapped the pickled lime for St Andrew's Hot Lime Pickle and found that it adds a great chunky texture and more zesty flavour to the dressing.
Date the recipe was tested: 8 May 2013

Related recipes


Akaroa Salmon with Miso

Baked Salmon with Spanish Caper Salsa

Baked Seafood Risotto

Chermoula Fish Stew with Garlic Potatoes, Olives & Preserved Lemon

Civet of Clam, Oyster and Hapuka

Clams with Cider and Cream

Coral Trout wrapped in Chicken Skin

Crayfish Cabbage Rolls

Fish Stock

Fish Tacos with Spicy Tomato Salsa

Grilled Bluenose with Courgettes and Green Pea Salsa Verde

Grilled Scallops with Sweet Chilli Sauce and Creme Fraîche

Harvest Pie With Tuna

Hot Smoked Salmon and Potato Salad

Ika Mata

Kina Panna Cotta with Dashi Jelly and Seaweed

Mini Hot-Smoked Salmon and Potato Cakes

Mussels Escabeche with Aioli

New Zealand Honey Co. Manuka 10+ with Root Ginger Baked Salmon

Ora King Salmon with Asian Greens and Nahm Jim

Pan-Fried Scallops with Cardamom and a Cauliflower and Walnut Purée

Plantain, Black Cardamom and Eggplant Curry with Seared Salmon

Prawns with Bisque and Zesty Leeks

Roasted Groper Belly w/ Salsa Verde

Roasted Salmon with a Lemon, Herb and Honey Glaze

Roasted Scampi Seasoned with Tea and Scampi Oil

Seared Tuna with Ceviche Dressing

Smoked Kahawai Fishcakes with Gribiche

Smoked Salmon on Herbed Pancakes

Snapper with Karengo and Shitake Beurre Blancon Squid Ink Mash with Mushrooms and Beans

Snapper with Vadouvan Spice and Corn Sauce

South Indian Fish Curry

Spiced Middle Eastern Salmon with Tarator Crust

Tandoori Prawns

Tea-lacquered Salmon with Tea Spice Dust

Thai Snapper with Golden Kumara Puree

Tuna, Avocado and Radish Salad with Ginger Marinade

Turkey, Scampi & Sweetcorn – Compliments of Mark Southon

Venetian-Style Blue Cod

Exhibitor recipes


Are you looking for delicious new ways to use the products you bought at The Food Shows?

We're thrilled to launch a new website category that will contain the best recipes from our favourite Food Show exhibitors.

We'd love to see your culinary creations! Please share your successes, tips, tricks and interpretations of these recipes on The Food Show Facebook page.

View the recipes




Share page with a friend via


Exhibitor Login

Lost your password or need help?

Please try again (make sure your caps lock is off), or if you have forgotten your password click the link below to have your password emailed to you .

Request password