Salmon, Asparagus and Spec Summer Salad

This is a constant visitor to our dinner table and is always welcomed. It’s something both the adults and kids love, and is healthy and easy.


Serves 4


1 x 200g fillet fresh salmon

½ cup dry white wine

2 tablespoons white wine vinegar

150g piece of speck

1 packet washed cos lettuce

2 bunches of blanched trimmed asparagus

1 packet baby tomatoes



½ cup whole egg mayonnaise

1 tablespoon white wine vinegar

Salt and pepper to season




Place salmon fillet into a pot and cover with cold water. Add half a cup of dry white wine and 2 tablespoons white wine vinegar & a pinch of salt. Bring to the boil. Turn off the heat. Put lid on the pot and place to the side for 5 -6 minutes. Remove salmon and allow to cool, then flake apart.

Cut speck into bacon like strips. Cook in frypan until crispy and place on a paper towel.

To make the dressing mix 1/2 cup of mayonnaise with a tablespoon white wine vinegar. Whizz together with salt and pepper.

Arrange components onto a plate similar to photo and drizzle with dressing.



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Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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