Simple salmon salad

Doug Sherring

This makes a great addition to a shared Japanese-inspired meal, or as a light dish with sake.

For the salad

1	Small red onion, thinly sliced
1	Lemon, juice only
100 g	Wood roasted salmon (Main)
2 cups	Salad greens, baby kale works well (Main)
3	Radishes, thinly sliced
1 Tbsp	Black sesame seeds
1 pinch	Microgreens, to garnish, optional

For the dressing

1	Lemon, juice only
1	Lime, juice only
3 Tbsp	Neutral oil, such as rice bran
1 tsp	Toasted sesame oil
1 pinch	Sea salt and cracked black pepper

Directions

1. Place the red onion in a small bowl and cover with half the lemon juice. Set aside for at least 10 minutes.
2. In a large bowl, combine the salmon, salad greens, radish, and sesame seeds. For the dressing whisk all ingredients together in a small jug.
3. Taste and adjust as necessary.
4. Add the onions to the salad mixture, then dress with the dressing. Gently combine and serve with microgreens as a garnish. Note: when in season, add an avocado cut into cubes.
5. Serve with sake.

If you liked this recipe, try Delaney's

chicken and spring onion skewers