Home  >  Shop Products  >  Recipes  >  Salmon Seafood Platter

Salmon Seafood Platter




PREP TIME: 10 Minutes


Words by Ally, @poutandchow: “This Salmon Seafood Platter with Eggless Mayonnaise uses Atlantic Salmon from Australia. This rustic meal comprises some of the biggest names of the “High-Fat Foods” family that may ring a bell with you! They are salmon, coconut oil, pine nuts and cashew nuts. With this harmony of good fats, they are incredibly nutritious for your hair, skin and nails.”



  • 200g The Meat Club Atlantic Salmon
  • 5 fresh grey prawns, deshell & devein
  • 50g salad greens
  • 2 tbsp organic raw virgin coconut oil (Ceres Organics), also available in Cold Storage supermarket
  • 2 slices multiseed gluten-free bread (Swissbake) also available in Cold Storage supermarket
  • 1 tsp pine nuts (NuVitality)
  • 4 Spanish pitted queen green olives
  • Pinch of Himalayan pink sea salt
  • Pinch of cracked black pepper
  • ½ lemon, sliced


  • 50g cashew kernels  (Ceres Organics)
  • 3 tsp lemon juice
  • ½ tsp organic Dijon mustard
  • Pinch of cracked black pepper
  • 40ml water


  • Boil 3 cups water in a saucepan over medium high heat, gently lay prawns in and cook for 1 minute 30 seconds, till they turn bright red. Transfer to a bowl with a handful of ice cubes to chill.
  • Heat a non-stick fry pan over medium high heat. Season salmon with a pinch of sea salt on both sides.
  • Add coconut oil on the pan, gently lay salmon skin side down. Cook for 3 minutes, until skin is crispy. Flip over to other side, turn down to medium heat, cook it for 8-10 minutes until fish is opaque all the way up.
  • Transfer salmon to a plate and let it cool slightly. Pour remaining coconut oil into a small dish for bread dipping.
  • Add all dressing ingredients into a blender and blend till smooth and creamy. For a thinner consistency, add 1 tbsp each time and blend again till desired.
  • Pour water away from the bowl of chilled prawns, season them with a pinch of black pepper.
  • Assemble salad greens, pan-seared salmon, chilled prawns, bread slices, dipping oil, lemon slices and olives, on a plate. Drizzle dressing over salmon and sprinkle pine nuts over. Squeeze lemon over chilled prawns and enjoy!