Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the grill to high; arrange the salmon fillets, skin-side down, on a foil-lined baking tray. Whisk all the dressing ingredients together and spoon a little over each fillet; set the rest of the dressing aside to serve.
Grill the salmon for around 8 minutes – thicker fillets may take longer to cook through. Meanwhile, blanch the edamame in a pan of simmering water for 3 minutes; drain.
Divide the spinach, radishes, sugar snap peas, coriander and edamame between two plates. Lift the salmon fillets from the tray (leaving the skin behind) and lay on top. Drizzle over the dressing (you won’t need it all – any left over can be stored in the fridge for up to 3 days). Roughly chop the cashews, then scatter over the salad along with the onions and serve immediately.
For a more substantial meal, try serving with steamed rice on the side.
Typical values per serving when made using specific products in recipe
Energy | 4,351kJ/ 541kcals |
|---|---|
Fat | 30g |
Saturated Fat | 5.5g |
Carbohydrates | 20.9g |
Sugars | 11.8g |
Fibre | 6.5g |
Protein | 43.5g |
Salt | 1.65g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
