Asian Salmon & Seaweed Salad (GF, DF)

Asian Salmon & Seaweed Salad (GF, DF)

Salmon is an excellent source of high-quality protein, vitamins and minerals and omega-3 fatty acids. A nutritional marvel.

This dish is fresh, bursting with asian flavours and has the wow factor.


serves 2
2 fillets of salmon (skin on)
2 tbsp organic tamari
2 tbsp raw honey
pinch white pepper
1/4 cup dried wakame *can be bought in asian supermarkets
2 spring onions sliced
1 lebanese cucumber *ribbons

greens (baby spinach, lettuce leaves, snow pea sprouts)


1 lime
1 clove garlic finely diced
1 2 cm piece ginger finely grated
1 tbsp sesame oil
1 tbsp organic tamari
dried chilli flakes
steamed brown rice to serve *see below
pinch black sesame seeds




Place your wakame pieces into a small bowl and completely cover with water. Set aside.


Pat the salmon fillets dry with some paper towel. Lay skin down on a tray. Marinate (spoon) over the tamari, honey and sprinkle with white pepper.


On a medium heat, cook the salmon in a frypan until dark and sticky (be sure to only turn once). Allow the salmon to rest once it is cooked medium rare.

In the meantime, make the dressing. Finely grate the lime zest into a bowl, squeeze in the lime juice, add the finely diced garlic, grated ginger, sesame oil and tamari. Whisk until combined.

If you don’t mind a little heat, sprinkle some chilli flakes for some kick. Set aside.


Throw all of the salad greens into a bowl, including the cucumber ribbons, spring onions and drained wakame. Dress greens with the dressing and toss.
Serve on plates. Top with flaked salmon. I like to cut up the crispy skin and mix through the brown rice for added flavour.
Serve with a side bowl of steamed brown rice and sprinkle with black sesame.

*brown rice

I use the absorption method when cooking brown rice and it turns out perfect every time. For this recipe I;
Add 1 cup brown rice (rinsed) to a saucepan, with 2 cups water and cover. Bring to the boil on a medium heat. Once the water begins to boil, reduce to low and cook for 30 mins. Take immediately off the heat once cooked and set aside until ready to use. Keep the lid on. 
I like to leave my rice for at least 10-15 mins once cooked. Fluff with a fork when ready to serve. 

K x

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