Cured salmon salad

This cured salmon salad is deliciously fresh and light. The process of 'cooking' the fish by bathing it in lime juice and sherry results in a melt in the mouth texture that marries beautifully with the Asian style dressing and crisp salad leaves.

  • 30 mins preparation
  • Serves 4
  • Print


Cured salmon salad
  • 375 gram salmon fillet
  • 1/3 cup (75g) brown sugar, firmly packed
  • 1/4 cup (70g) sea salt
  • 2 tablespoon sweet sherry
  • 1/2 teaspoon five-spice powder
  • 1 tablespoon lime juice
  • 100 gram baby asian greens
  • 2 (260g) lebanese cucumbers, seeded, sliced thinly
  • 1 tablespoon light soy sauce
  • 2 teaspoon water
  • 2 teaspoon sweet sherry
  • 2 teaspoon lime juice
  • 1 clove garlic, crushed
  • 1 fresh small red thai chilli, chopped finely
  • 1/2 teaspoon caster sugar


Cured salmon salad
  • 1
    Remove skin, bones and any fat from fish.
  • 2
    In a medium size bowl, combine sugar, salt, sherry, spice and juice. Add fish; turn to coat in mixture. Cover with plastic wrap; refrigerate overnight.
  • 3
    To make asian dressing: combine all ingredients in a screw-top jar. Shake well.
  • 4
    Wash fish; pat dry. Slice fish thinly.
  • 5
    In a large bowl, combine vegetables and dressing. Divide salad among serving plates; top with fish before serving.


Not suitable to freeze. Not suitable to microwave.

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