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Japanese-style salmon and avocado salad recipe
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16 ratings
This rainbow coloured salad really tastes as good as it looks; flaky salmon tossed with creamy avocado, crunchy veggies and finished off with a drizzle of punchy ginger and soy dressing. Heaven in a bowl. See method
Ingredients
- 1 tbsp vegetable oil
- 500g pack boneless half salmon side, skin-on
- 2 avocados, cut into chunks
- 240g pack radishes, topped and quartered
- bunch spring onions, sliced
- 85g bag watercress
- 2 tsp sesame seeds, toasted
For the dressing
- 25g piece fresh ginger, finely grated
- 5 tbsp lemon juice
- 1½ tbsp soy sauce
- 1½ tbsp sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2070kj
500kcal
25%
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Fat
41g
58%
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Saturates
8g
41%
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Sugars
3g
3%
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Salt
1g
16%
of the reference intake
Carbohydrate 4.3g
Protein 28.7g
Fibre 1.4g
Method
- Heat the oil in a nonstick frying pan. Add the salmon, skin-side down, and cook for 4-5 mins. Turn and cook for a further 3 mins, or until just cooked through. Transfer to a plate or board and remove and discard the skin. Flake the fish into large chunks.
- Meanwhile, combine the dressing ingredients in a jug. Set aside.
- In a large bowl, toss the avocado, radish, spring onion and watercress.
- Divide the salad mixture and flaked salmon between 4 bowls. Drizzle over the dressing and top with a sprinkling of toasted sesame seeds.
See more Salmon recipes