I love using Asian-inspired flavours in salads, especially when I’m using salmon! Using chili flakes and ground ginger gives this salad a lot of flavour without going overboard with the soy sauce which contains quite a bit of salt.
I made this salad with leftover oven baked salmon and boiled new potatoes from the night before, but you could just as easily cook it all at once and have warm salmon and potatoes in your salad if you have time. Or you could use precooked salmon from the supermarket.
I’d also recommend serving the stir-fried veg hot so this is probably a salad to make to eat at home rather than taking with you to work!
P.S. This salad contributes 3-4 portions of veg to your 5-a-day.
1 cooked salmon fillet
5 or 6 boiled new potatoes
80g broccoli, cut into bite size florets
5 pieces of baby sweetcorn
1 tsp olive oil
A splash of soy sauce (use Tamari for gluten free)
½ tsp chili flakes
½ tsp ground ginger
1 tsp sesame seeds
Handful of baby spinach
5cm cucumber, sliced
Heat the oil in a non-stick frying pan over a medium heat. Add the broccoli and sweetcorn and stir-fry, trying not to let the vegetables burn. Add the soy sauce, chili flakes, ginger and sesame seeds. Stir-fry for about five minutes, until the sweetcorn is a caramel colour or until the vegetables are cooked to your liking. (I prefer them al-dente).
Place the spinach and cucumber in a salad bowl. Cut the potatoes into bite size pieces and add to the salad. Add the stir-fried vegetables to the salad and drizzle any juices from the pan over the salad. Flake the salmon and add. Squeeze a little lemon juice over the salad and serve immediately.