Salmon with Cucumber and Ginger Salad

  • 15 minsCooks in 15 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

To make the salad dressing - place vinegar, soy sauce, sugar, lemon juice and ginger in jar or bowl and mix well until all the sugar has dissolved.

Step 2

Using a vegetable peeler slice the carrot and cucumber lengthways into thin ribbons. Gently toss ribbons together with bean sprouts and dressing.

Step 3

Cook Tassal salmon, in a hot non-stick fry pan over medium-high heat, or on hot BBQ grill, for 3-4 minutes each side depending on your taste preference.

Step 4

Serve salmon on bed of carrot and cucumber ginger salad and sprinkle with sesame seeds.


125g Tassal salmon fillet
½ tsp. rice wine vinegar
½ tsp. gluten free soy sauce
¼ tsp. sugar
½ tsp. lemon juice
1cm piece fresh ginger, finely diced
1 carrots, peeled
1 cucumbers
25g bean sprouts
½ tsp. sesame seeds


Recipe Credit – Susie Burrell