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Salmon & Cucumber Salad, Perfect for Summer 2015

Salmon and Cucumber Salad**(GF)

Salmon and Cucumber Salad**(GF)

Salmon and Cucumber Salad


  • 2 slices (200g) Salmon fillet skin off
  • ¼ Cucumber finely sliced
  • 1 bunch Mint leaves
  • ½ dsp Pickle ginger
  • 1unit Bird’s eye chilli finely chopped
  • ½ dsp Shallot thinly sliced
  • 50g Baby mixed leaves
  • 2dsp Sunflour oil


  • 1 dsp red wine vinegar
  • 1 ½ dsp olive oil
  • ½ dsp chopped shallots
  • 1 dsp hot water
  • ¼ tsp crushed black pepper corn
  • 1dsp honey
  • ¼ dsp sugar
  • ¼ tsp Salt
Saba Venue

Cooking Method

To make the dressing:

  • Mix all the ingredients together and keep to one side.
    Mix cucumber, mint, pickle ginger, bird’s eye chilli ,shallot and dressing together
  • Keep to one side
  • Bring the pan to medium high heat add the oil and pan fry salmon 1 minute on each side
  • Put on baby mixed leaves and on top with cucumber salad

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