Japanese-style salmon and avocado salad recipe
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- Serves 4
- 15 mins to prepare and 10 mins to cook
- 500 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2070kJ 500.0kcal
- Fat
- 41g
- Saturates
- 8g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.3gProtein 28.7gFibre 1.4g
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- 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
