Adam Liaw’s barbecued salmon salad

• 300g salmon, cut into 4cm cubes

• 1 tsp smoked paprika

• 2 tsp honey

• 1 tbsp soy sauce

• 2 tbsp olive oil, plus 3 tbsp for drizzling over the salad

• 1 cup mixed cherry tomatoes, halved

• 1 head baby cos lettuce, roughly chopped

• ½ red onion, cut into 1cm cubes

• 1 avocado, cut into 1cm cubes

• 1 red capsicum, cut into 1cm cubes

• 100g feta, cut into 1cm cubes

• juice of 1 lemon

• salt and pepper, to season

Method

1. Step 1

   Combine the salmon with the paprika, honey, soy sauce and 2 tbsp of olive oil. Heat a barbecue or frying pan over high heat and cook the salmon until caramelised and barely cooked through.

2. Step 2

   Combine the cherry tomatoes, lettuce, onion, avocado, capsicum and feta in a large bowl. Add the salmon, then drizzle everything with the olive oil and lemon juice. Season well with salt and pepper and serve.