Salmon Salad With Lucy's Ginger and Sesame

Salmon Salad With Lucy's Ginger and Sesame

Lucy’s Ginger and Sesame Dressing

2 thick Salmon fillets, skinned

100g Asparagus

100g broad beans ( fresh or frozen), blanched, refreshed and outer skin removed

100g sugar snap peas, blanched, refreshed and halved lengthways

1 bag Steve’s Leaves - Wild Rocket and Oriental Baby Leaves

2 spring onions, finely sliced

1 red chilli, finely sliced

Lime wedges to serve


  1. Place the salmon fillets in a shallow dish and drizzle over the dressing to lightly coat.
  2. Preheat the grill to high. Place the Salmon fillets on a foiled lined baking sheet and place under the grill and cook for 8 - 10 minutes depending on the thickness of the Salmon.
  3. Place the salad leaves, broad beans and sugar snap peas in a large bowl . Toss together with the dressing and divide between two plates.
  4. Top with the Salmon and sprinkle over the chilli and spring onions. Serve immediately with wedges of lime.

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