Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Blackened Salmon & Peach Salad

blackened salmon and peach salad



1 t smoked paprika

1 t ground cumin

1 t dried oregano

1 t dried thyme

1 t onion powder

½ t salt

4 x pinboned salmon portions, skin removed

2 peaches, stoned, cut into wedges

1 avocado, stoned, peeled, thinly sliced

1 red onion, thinly sliced

1 C mesculin salad leaved

1/3 C coriander leaves

1/3 C mint leaves

2 T lime juice

2 T olive oil

1 lime, cut into wedges



  1. Combine the paprika, cumin, oregano, thyme and onion powder in a large bowl. Season. Add the salmon and turn to coat.
  2. Heat a large frying pan over medium heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake the salmon.
  3. Combine the peach, avocado, onion, leaves, coriander and mint in a bowl. Drizzle with lime juice and oil, and season. Toss to combine.
  4. Divide the peach salad evenly among serving plates. Top with salmon and serve with lime wedges.


Serves 4.

Recipe adapted from


To order salmon for this recipe, click here!