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Asian salmon salad
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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
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.
Typical values per serving:
This recipe was first published in May 2012.