Olive Magazine

Summer sashimi salad

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Quick and easy recipe for sashimi salmon. Buy the freshest fish you can find for this simple salad, you don't cook the fish. Avacado and beetroot make it a healthy meal.

Nutrition:
NutrientUnit
kcal404
fat30.5g
saturates0g
carbs13.6g
sugars0g
fibre5.3g
protein18.9g
salt1.7g
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Ingredients

  • 1 ripe avocado, stoned and diced
  • ¼ cucumber, thinly sliced
  • ½ small red onion, very thinly sliced
  • 100g chunk watermelon, sliced or diced
  • 1 small raw beetroot, peeled and thinly sliced (use a mandoline if you have one)
  • 1 tbsp from a jar or packet pickled ginger
  • 1 piece (about 150g) skinless salmon fillet, thinly sliced
  • ½ tbsp black sesame seeds

dressing

  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp caster sugar

Method

  • STEP 1

    Layer the avocado, cucumber, onion, melon, beetroot and pickled ginger on a serving dish or platter. Top with the salmon and sesame seeds.

  • STEP 2

    Whisk together all the dressing ingredients, then taste for balance – it shouldn’t need salt because of the soy sauce. Drizzle over the salad. Serve with a little jasmine rice or japanese crackers on the side if you like.

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