Japanese-Style Salmon and Avocado Salad Recipe


  • 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


  1. 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.
  2. Meanwhile, combine the dressing ingredients in a jug. Set aside.
  3. In a large bowl, toss the avocado, radish, spring onion and watercress.
  4. Divide the salad mixture and flaked salmon between 4 bowls. Drizzle over the dressing and top with a sprinkling of toasted sesame seeds.

Leave a Comment

48  −  41  =