Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Japanese-style salmon and avocado salad recipe

12 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

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2070kj
500kcal 25%
Fat
41g 58%
Saturates
8g 41%
Sugars
3g 3%
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