Salmon and pumpkin salad with chilli jam

Salmon and pumpkin salad with chilli jam


Serves 4


  • 700g pumpkin
  • 1 tbsp olive oil
  • 200g green beans, trimmed
  • 4 salmon fillets (approx. 125g each)
  • 125g baby spinach
  • 1 medium red onion, finely sliced
  • chopped coriander and lime wedges, to serve

For dressing:

  • 1 tbsp chilli jam
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp lime juice
  • 1/2 cup (125ml) fish or vegetable stock


Preheat oven to 200°C (180°C fan-forced). Peel and cut pumpkin into a 1.5cm dice. Toss in olive oil, lay on a baking tray and roast for 25 minutes until tender.

Cook beans in a pan of simmering water for two minutes until tender. Drain and rinse under cold water.

For dressing, combine all ingredients in a small saucepan. Bring to the boil and simmer for 5 minutes. Set aside.

Heat a non-stick frypan over medium heat. Cook salmon fillets skin-side down for 3 minutes. Turn and cook for a further 3 minutes. Remove to a plate and spoon over half the dressing.

Combine spinach, onion and beans in a large bowl. Distribute evenly among serving plates. Top with roast pumpkin and a piece of salmon. Drizzle over remaining dressing. Garnish with coriander and extra lime wedges.

Find related salmon recipes

Serving Suggestions


  • Choose a Thai-style chilli jam from the supermarket or Asian grocer.
  • Add extra sliced fresh chilli for a spicier salad.
  • This recipe was created for Kidspot, New Zealand's best recipe finder by Greer Worsley, who blogs at Typically Red.

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