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Raw Salmon and Ginger Salad         CD   MC   10mins

Serves 4      Cold   Fish  Herbs Salad  Main course Healthy Eating   Gluten Wheat Dairy Free  Eggless



450g/1lb Very Fresh Wild Salmon Fillet (tail end)

25g/1oz Fresh Root Ginger

50g/2oz Fresh Coriander (cilantro), chopped

1 tbsp Sea Salt

1 tbsp Caster Sugar

1 teasp Olive Oil

Black Pepper

Mixed Continental Salad Leaves




1. Trim the salmon, removing any bones.


2. Peel and chop the ginger and squeeze out the juice on to the salmon, using a garlic press. Mix remaining ingredients together in a bowl then press on to both sides of the fish.


3. Lay the fish, skin side down, in a shallow dish large enough to hold it flat. Cover with baking parchment, place a board on top and weight down. Leave to marinate in the fridge for 3-4 days, turning fish each day.


4. To serve - blot any excess oil from fish with kitchen paper. Slice very thinly, on the diagonal. Serve with a mixture of continental leaf salad e.g. frisee, rocket, lollo rosso.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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