Tamari, lemongrass and lime salmon with orange and cucumber salad

Total time 60 mins
30 mins preparation time
30 mins marinating time

This great citrussy salmon recipe is perfect for entertaining in the summer and is also gluten free

Ingredients

4 portion(s)
4 
150 g (5 oz) salmon fillets, skinned if preferred

Marinade:

1 
stalk of fresh lemon grass, crushed
juice of 2 limes
1 tsp
sunflower oil

Salad:

2 
oranges, peeled and segmented
1 
cucumber, shaved into long ribbons using a vegetable peeler
1 bunch
of watercress, coarse stalks and any yellow leaves discarded
4 tbsp
sunflower oil
2 tbsp
rice vinegar
Nutritional facts (per portion): 2254 kJ  /  538 kcal

Preparation

Step 1

Place the salmon fillets in a shallow dish. Mix together the marinade ingredients and pour over the salmon. Cover the dish with cling film and leave to marinate in the fridge for 30 minutes.

Step 2

Preheat a ridged grill pan or heavy frying pan and lightly grease with the oil. Lift the salmon fillets from the dish, add to the pan and cook for about 5 minutes until done, basting the fish with any marinade left in the dish and turning the fillets over once.

Step 3

Meanwhile prepare the salad. Arrange the orange segments, cucumber ribbons and watercress sprigs on four serving plates. Whisk together the oil, rice vinegar and Kikkoman Tamari Gluten Free Soy Sauce and drizzle over the salads.

Step 4

Remove the salmon fillets from the pan and sit on top of the salad. Serve at once.

Tip:

The salmon should not be marinated for longer than 30 minutes or the lime juice will start to cure the flesh of the fish and turn it pale as though it has been cooked. Before adding the salmon to the pan, make sure the pan is really hot or the fish will stick to it and break up when you try and turn the fillets over.

Recipe-ID: 151

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Place the salmon fillets in a shallow dish. Mix together the marinade ingredients and pour over the salmon. Cover the dish with cling film and leave to marinate in the fridge for 30 minutes.

Preheat a ridged grill pan or heavy frying pan and lightly grease with the oil. Lift the salmon fillets from the dish, add to the pan and cook for about 5 minutes until done, basting the fish with any marinade left in the dish and turning the fillets over once.

Meanwhile prepare the salad. Arrange the orange segments, cucumber ribbons and watercress sprigs on four serving plates. Whisk together the oil, rice vinegar and Kikkoman Tamari Gluten Free Soy Sauce and drizzle over the salads.

Remove the salmon fillets from the pan and sit on top of the salad. Serve at once.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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