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Japanese-style salmon and avocado salad recipe

10 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