Salmon and Ginger Salad
A very healthy option including smoked and unsmoked salmon blended in a salad with ginger and seasonings.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2-4 | Smoked Salmon,Fresh Salmon | Salad | Pan | Less than 30 minutes |
Ingredients
- 15 ml olive oil
- 115 g unsmoked salmon
- 115 g smoked salmon
- Grated rind and juice of ½ lime
- 1 yellow pepper, fiely chopped
- 1 red pepper, finely chopped
- 1 small bunch fresh coriander
- 115 g rocket (arugula)(cilantro), chopped,
- Ground black pepper
For the dressing:
- 15 ml sesame oil
- 75 ml white wine vinegar
- 5 ml soy sauce
- 2.5 cm / 1 in. piece fresh root ginger,
- Peeled and grated
Method
1. Heat a griddle pan, brush with the oil, then fry the unsmoked salmon for 5 – 8 minutes until it is just cooked.
2. Lift the fish out of the pan and place it in a shallow bowl. Flake the salmon into bite-size pieces, sprinkle with the lime rind and juice and set aside.
3. To make the dressing, mix the sesame oil, vinegar, soy sauce and grated root ginger in a small bowl. Whisk thoroughly until the dressing is combined.
4. Place the chopped yellow and red peppers, coriander and rocket in a large bowl and toss to combine.
5. Transfer the salad to a serving dish.
6. Using kitchen scissors, cut the smoked salmon into bite-size pieces.
7. Arrange the smoked salmon and griddled salmon on the salad. Sprinkle with black pepper.
8. Whisk the ginger dressing again and drizzle it over the salad before serving.
