Salmon and Cucumber Satay Salad
Salmon and Cucumber Satay Salad



  • 3 salmon fillets
  • 1 sliced red chilli
  • ½ lime, juice only
  • 60g peanuts
  • 250g sliced savoy cabbage
  • 1 cucumber, deseeded and sliced
  • 30g chopped coriander
  • 50g baby spinach, torn
  • For the Dressing
  • 1 lime, juice only
  • 1 tsp honey
  • 2 tbsp tamari
  • 60ml light coconut milk
  • 1 chopped red chilli
  • 1.5cm piece of ginger, grated
  • Preheat the oven to 180C. Place the salmon fillets on a large square of foil, scatter with chilli and lime juice, then seal in a parcel and bake for 20 mins, adding the peanuts to the tray for the last 5 mins.
  • Mix the cabbage, coriander, spinach and cucumber in a salad bowl. Whisk the ingredients for the dressing together. When ready, chop the toasted peanuts and add ¾ of them to the dressing. Pour all over the salad, toss together and divide between plates with the salmon flaked on top. Drizzle with the cooking juices and scatter with the rest of the peanuts, then serve.
20 mins
4 serving

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