Tags: Fish Salads

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Seaweed and Soy


Serves 4 – 6


1 x English Cucumber, very finely sliced
1 x sliced avocado
3 x Iceberg lettuce leaves
1 x baby red onion, finely sliced
70g Seaweed & Soy Salad Seeds (or Red Bell Pepper & Chilli, for a hint of spice!)
2 x medium sized fresh salmon fillets
1 tablespoon Extra Virgin Olive Oil


For Seaweed & Soy Seeds:
5 x tablespoons soy sauce
1 x teaspoon of wasabi paste

For Red Bell Pepper & Chilli Salad Seeds:
5 x tablespoons Balsamic Vinegar (as dressing)
1 teaspoon of honey


  1. Lightly grill salmon fillets, for about 8 minutes (ensuring that the inside is still plump and moist)
  2. Allow to cool, totally
  3. Arrange lettuce, cucumber and avocado on a flat platter
  4. Top with sliced onions
  5. Arrange salmon fillets across salad
  6. Sprinkle entire salad with Seaweed & Soy Salad Seeds (or Red Bell Pepper & Chilli Salad Seeds)
  7. Mix together dressing ingredients (and shake well)
  8. Drizzle over salad
  9. Serve and enjoy.