Love our recipes? Stay up to date and sign up to our newsletter.
Salmon with Cucumber and Ginger Salad
- 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
25g bean sprouts
½ tsp. sesame seeds
Recipe Credit – Susie Burrell