Food & Drink

Cassy Wall Food | Barbeque Salmon & Greek Salad

When it comes to winter it’s only natural to think cold, windy and gloomy days…but as a local, you’ll know that’s certainly not the vibe on the Gold Coast! A Gold Coast winter is typically sunny and the perfect combo of crisp mornings and toasty days… the ideal temperature, really! So when I was asked to create a winter recipe typical of a Gold Coast winter dinner table, I knew I had to avoid the heavy and predictable meals such as soups and strews (although there are a couple of days of the year these are still delicious!).

Instead, I opted for something warm, yet light and fresh, which is perfect as dinner for one, or for the whole family. Even the pickiest of eaters in your house will love this one!

When buying your ingredients…you must check out Pacific Fair’s Fresh Food Market; it’s enough to send any home cook into culinary heaven! If you prefer your protein to be grain-fed, award-winning Saville’s Butchers have the most amazing spread of meats I’ve seen in a long time! Think juicy rib-eye fillets and tasty pre-made kebobs, perfect for the busy mum on the run. Vibrant colours and fresh produce are in abundance at Pacific Fresh Fruit. The hardest decision I had to make all day when strolling through the market was which colour tomato to buy….so I ended up buying them all (yup!). It was too hard to resist! Lucky I arrived early to score the last loaf of Olive Sourdough from Sunbaked Bakery – these are extremely popular and the perfect side warmed in the oven with a garlic butter.

Top tip when hitting Pacific Fair’s market, have your recipes planned and find a close car park to avoid carrying your heavy groceries throughout the centre. Oh, and arm yourself with caffeine. There are loads of beautiful cafes to grab a cuppa on the run!
Bon appetit @CassyWallFood


all sourced from Pacific Fair’s Fresh Food Market
4 slices of  boneless salmon (skin optional)
extra virgin olive oil (for brushing on the grill)


2  tablespoons of red wine vinegar
1/4 cup of extra virgin olive oil
1 english cucumber thinly sliced
4 egg tomatoes, halved, and cut into wedges
1 red onion quartered and sliced thinly
1 red capsicum halved, deseeded and thinly sliced (optional)
1 green capsicum halved, deseeded and thinly sliced (optional)
1/2 cup kalamata olives
300g Greek feta cubed
cos lettuce
kosher salt and freshly ground black pepper


1/4 cup of extra virgin olive oil
2 1/2  table spoons of red wine vinegar
1 teaspoon dried oregano leave


Salad Dressing
To make the dressing, mix the vinegar, slowly adding the oil and then the oregano. Taste and season with salt and pepper.

Cooking the Salmon

Sprinkle pepper and salt on the Salmon, and rub with olive oil  ensuring it is well coated.
Preheat the grill for a medium to high heat. Once the grill is hot brush the rack with olive oil and place the salmon on the grill,  and try to resist the urge to turn it for 4 minutes before turning it over. Once you have turned it, continue cooking till it is almost opaque, pierce it in the thickest part and check that it has a rosy pink centre. If you have chosen to leave the skin on, then I personally love it when it has a bit of crunch, so crunchy on the outside  and soft on the inside. Everyone likes it a little different and some of your guests may want it more cooked than others, so you may need to check with them before hand and adjust cooking times accordingly.

Greek Salad

There are so many variations of this, as far as salad ingredients go, so you can either be very traditional or adjust it a little to suit your taste. Whatever ingredients you have chosen to use, mix it all together in a large bowl and coat it with the dressing adding pepper and salt to taste.


To Serve

I like to serve the salad on a large serving dish with the crumbled feta over the top, so people can individually choose how much they want, but if you want the dish to look complete before you serve it, then divide it on among the plates and add the salmon on the top before serving.