Salmon sashimi, soy and orange salad

Recipes 29/05/2018

This sashimi salad is a serious showstopper. Colourful and fresh with a beautiful citrus and soy dressing.

Serves: 2-4    Prep Time: 15 Minutes    Cook Time: n/a


2-3 oranges

2 limes

1 tablespoon soy sauce (we love Lee Kum Kee)

3 tablespoons avocado oil (we love Olivado)

4 cups mesclun salad leaves

2 baby cucumbers, cut into rounds

300g fresh salmon fillet, bones and skin removed (we love Regal Salmon)

1 teaspoon sesame seeds, toasted (we love Alison’s Pantry)


  1. Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
  2. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesculun and cucumbers to the orange segments.
  3. Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
  4. Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds, and serve.

Wine Pairing

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.