This citrus and hot smoked salmon salad is full of fresh herbs and drizzled with the yummiest soy and ginger dressing. It’s all zingy freshness and definitely breaks up the whole heavy winter dishes vibe I’ve been going down lately. My booty was definitely begging for a salad.
The soft boiled eggs topping it are entirely optional but the creamy egg yolk with the salty dressing and fresh herbs is pretty amazing. And they also make it way more filling without having to add more of the more expensive protein – the salmon.
I don’t know if I’ve mentioned this before but I LOVE hot smoked salmon. it’s salty deliciousness is my favourite thing to add to a cheese platter and it makes for the easiest quick lunches or dinners. If you’re into canned fish you could perhaps try canned salmon in spring water on this but I’m not a big fan of that texture and the stronger fish taste. I’m all about the smoked variety. Gravlax would definitely work in this salad too. But you have to try it with the hot smoked salmon because the flavours are amazing together. You should be able to purchase it at the deli, supermarket or fishmongers depending on where you shop.
If you want to cut down on salt you could use fresh salmon and just steam it then flake it through the salad. You can see how I normally steam salmon in this recipe. It’s for ocean trout but works just the same with salmon!
If you’re feeling more peckish have this salad with brown rice or quinoa as the base and it makes for a really delicious meal. The extra dressing adds enough flavour for the rice and the sharpness of that dressing with the sour grapefruit cuts through the fat from the oily fish, it’s the best.
I’ve been eating this a lot lately. And will probably have it again this week as a rice bowl. I also had it for lunch the other day by itself and then last night made it again as part of a dinner party spread with brown rice, a coconut dahl (coming soon) and sweet potato and cashew curry (also coming soon). It added a nice bright freshness next to the other curries, dinner party goodness.
If you’re prepping for lunches keep the grapefruit segments and dressing separate until ready to serve as they will make those ribbons of cucumber and delicate herbs soggy if left for too long.
2 tbs finely chopped spring onion
1 clove of crushed garlic
2 Tbs plus 1/3 cup water
3 Tbs soy sauce/ tamari if GF
1 Tbs rice wine vinegar
1 tsp freshly grated ginger
1 tsp honey, rice malt or maple syrup
2tsps fish sauce
300g hot smoked salmon
1 continental cucumber, sliced into long ribbons
1 cup coriander leaves
2 cups mint leaves
1/3 cup spring onion, finely sliced
1 pink grapefruit, peeled and cut into segments, then halve the segments
1 birdseye chilli, finely sliced
2 Tbs shredded coconut, lightly toasted in a dry pan
Dressing: Combine the spring onion, garlic and 2 Tbs water in a small pot and cook until onion has softened and water has mostly evaporated. Add the vinegar, soy, remaining water and ginger and bring to a boil. Simmer until reduced by 2/3, add the syrup and cook for 1 minute longer. Turn off the heat and stir through the fish sauce. Set aside to cool.
Meanwhile: Bring a small pot of water to the boil. Add the eggs and boil in their shells for 6 minutes and 30 seconds exactly. sue a timer! Remove from the water and place in ice cold water until cool enough to peel.
Prep all the salad ingredients according to instructions in the ingredient list. Place in a large bowl together and flake over the salmon. Toss tightly to combine with 2 tsps of the dressing and then transfer to your serving bowl. Slice the eggs in half and place on top of the salad. Drizzle over another 2 teaspoons of dressing and serve the rest on the side. You may not need if you’re having by itse;f but if your serving with rice or quinoa it will be welcome!