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    Asian salmon salad

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    2 tbsp Japanese rice vinegar
    1 tbsp toasted sesame oil
    1 tbsp mirin rice wine
    1 lime juice
    1 red chilli, finely chopped
    160g hot smoked salmon fillets
    200g sugar snap peas, halved
    6 salad onions, sliced on the diagonal
    5 radishes, finely sliced
    50g watercress


    1. Combine the vinegar, oil, mirin, lime juice and red chilli; set aside.

    2. Remove the skin from the hot smoked salmon fillets and flake the flesh into large pieces. Place in a bowl with the remaining ingredients. Toss with the dressing, divide between two plates and serve straight away.

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