Serves 2
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For the pickles

For the salad

  1.  In a bowl, mix the honey, soy, lime juice and grated ginger. Pour over the salmon and set aside.
  2. In a bowl, combine the rice wine vinegar, sugar and a pinch of salt. Peel the carrot, then shave into ribbons. Add to the pickling liquid with the radishes, mix and set aside.
  3.  In a frying pan, heat the sesame oil. Fry the salmon fillets for three minutes on each side. Add the remaining marinade and cook for one minute until sticky.
  4. Add mixed leaf salad to a bowl, flake the salmon over the top, then top with the pickled carrots and radishes.
  5. Spoon over the marinade and top with toasted sesame seeds.

Nutrition Facts

Per serving: 401kcals, 15.4g fat (2.2g saturated), 47.3g carbs, 22g sugars, 26.9g protein, 3.2g fibre, 1.114g sodium