Salmon salad

Name: Salmon salad
Prep time: 20 min
Total time: 26 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 600 g salmon fillets; 2 cucumbers; 3 cm ginger; 1 bunch coriander; 1 spring onions incl. green parts; 8 tbsp toasted sesame oil; 6 tbsp Ponzu sauce; 6 tbsp soy sauce

main dish Swiss cuisine guests

Total: 26 min. | Active: 20 min.

lactose-free

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This salad is our go-to recipe for guests, but we also make it for ourselves during the week when we need something quick for dinner. Tip: we like Froya salmon. It's of sashimi quality and can safely be eaten almost raw. If you like it spicy, try adding some fresh chilli to the salmon marinade.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

Cucumbers
2	cucumbers, thinly sliced
3 tbsp	soy sauce
3 tbsp	Ponzu sauce
4 tbsp	toasted sesame oil

Salmon
3 tbsp	soy sauce
3 tbsp	Ponzu sauce
4 tbsp	toasted sesame oil
3 cm	ginger, finely grated
600 g	salmon fillets, cut into 4 pieces

To bake
1 bunch	coriander, roughly chopped
1	spring onion incl. green part, cut into thin rings

How it's done

Cucumbers

Arrange the cucumbers on plates, drizzle with soya sauce, ponzu sauce and oil.

Salmon

In a bowl, mix the soya sauce, ponzu sauce, oil and ginger. Dip the salmon in the marinade, transfer to a baking tray lined with baking paper. Drizzle the remainder of the dressing on top.

To bake

Approx. 6 mins. in the centre of an oven preheated to 200 °C. Remove, pull the salmon apart using two forks and place on top of the cucumber. Sprinkle with the coriander and peanuts.

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