Name: Baked Salmon Side with Grape, Almond & Herb Topping & Cucumber Whipped Feta Dip
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 1 medium cucumber, diced; 2 small spring onions/scallions, thinly sliced; 1 medium lemon, zest and juice; 2 tbsp chopped fresh flat leaf parsley; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh chives; Freshly ground salt and black pepper, to season; 400 g soft creamy feta cheese; 340 g Greek yoghurt; 2 tbsp extra virgin olive oil; 1.5 kg side of salmon; Olive oil; Freshly ground salt and black pepper; 50 g slivered almonds, toasted; 200 g seedless green grapes, quartered; 1 long red chilli, seeded and thinly sliced; 2 tbsp capers; 2 tbsp chopped fresh flat leaf parsley; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh mint; 1 tbsp extra virgin olive oil; 1 small lemon, zest and juice; Freshly ground salt and black pepper, to season, extra; Fresh bread; Lavosh crackers; Avocado, halved; Lemon quarters; Pickled onions

Instructions

For the cucumber salad whipped feta dip, combine the cucumber, spring onions, lemon zest and juice, parsley, dill and chives in a bowl. Toss to combine and season with freshly ground salt and black pepper. Set aside at room temperature for the flavours to develop.
Place the feta cheese, Greek yoghurt and the olive oil into a food processor or Thermomix and process or blend until smooth. Place half of the mixture into a serving bowl and top with the cucumber salad. Set aside the other half for the baked salmon side.
For the baked salmon side, preheat oven to 160°C/320°F.
Line an oven tray with baking paper and lay the salmon on top, drizzle with a little olive oil and season with freshly ground salt and black pepper. Bake for 20-25 minutes or until just cooked through. Cool, cover and refrigerate until needed. (The salmon can be cooked the day before).
In a bowl, combine sliced grapes, chilli, capers, parsley, dill, mint, olive oil, lemon zest and juice, season with freshly ground salt and black pepper.
Slide the salmon onto a serving platter and top with the remaining half of the whipped feta followed by the green grape, almond and herb salad. Serve with the cucumber salad whipped feta dip, sliced fresh bread or sourdough, lavosh, avocado halves, lemon quarters and pickled onions.

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Subscriber

2026-03-11

Loved it! And a lot easier to put together than it looks…! Very easy to make look beautiful! Would fully recommend as a snack tray or light tea!
Subscriber

2025-10-15

This is such a surprising but very yum combination of ingredients! We served as a snack tray for a Sunday break, cooked the salmon before the meeting so made it very quick and easy to assemble afterwards!
Subscriber

2025-02-24

Delicious combination of flavours…I substituted feta with cream cheese adding extra salt & pepper, I used dried dill because I was out of it and added medley tomatoes to the cucumber salad for extra colour. I will definitely make again
Mrs Gusto’s Test Kitchen says:

2024-11-26

Really yum platter. Very interesting mix of ingredients that all come together well! Easy one to prepare all ahead.
We cooked the salmon ahead then warmed it up at the time, so assembled it just before serving, but perfect to serve it cold too for a real summery feel.

Subscriber 2026-03-21

Could I make the topping a day ahead and store in the fridge? Then add the almonds just before assembling?

El Gusto 2026-03-22

Yes, that would work fine

Baked Salmon Side with Grape, Almond & Herb Topping & Cucumber Whipped Feta Dip