Soy-Glazed Salmon Salad – Light, Fresh & Full of Flavour
This colourful, Asian-inspired salmon salad combines sticky soy glaze with crisp veg and vibrant herbs. Packed with protein and full of zing, it’s perfect for warm evenings, lunch al fresco, or a wholesome weekday dinner.
Prep Time: Over 2 hours
Cook Time: 10–30 mins
Serves: 4
Dietary: Dairy-free, Egg-free, Nut-free, Pregnancy-friendly, Healthy
Ingredients
For the salmon:
Sunflower oil spray
For the marinade:
2 tbsp mushroom ketchup
1 tbsp sriracha hot sauce
2 garlic cloves, finely grated
3cm fresh root ginger, finely grated
1 tsp granulated sweetener
For the salad:
100g Chinese cabbage, shredded
100g cucumber, julienned
100g kohlrabi, julienned
100g carrot, peeled and julienned
100g ready-to-eat beansprouts
Handful coriander leaves, roughly chopped
To serve:
1 red chilli, finely sliced
Small handful Asian micro-herbs
Method
To make the marinade, mix soy sauce, mushroom ketchup, sriracha, garlic, ginger and sweetener in a bowl. Add salmon and turn to coat. Cover and chill for up to 2 hours.
To prepare the salad, toss all vegetables and herbs together with lime juice and soy sauce. Set aside.
Heat a non-stick frying pan over high heat. Spray with sunflower oil. Lift salmon from marinade (reserve the marinade) and place in the hot pan. Cook for 2–3 mins without moving. Flip, reduce heat, and cook for a further 4–5 mins. Remove to a plate and rest.
Pour the reserved marinade into the pan. Simmer for 1 min until reduced to a sticky glaze. Pour over resting salmon and leave for 3–4 mins more.
Divide the salad between plates. Flake salmon on top and drizzle with remaining glaze. Garnish with red chilli, nori and micro-herbs.
Perfect With: Steamed jasmine rice or crunchy sesame crackers.
(This recipe is adapted from BBC Food.)