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Warm salmon salad




PREP TIME: 20 mins
COOK TIME: 25 mins


Let’s taco-bout it: another easy spring/summer lunch recipe idea. Fusion food at its best! Thank you Mekhala for this wonderful recipe.


  • 2 salmon fillets
  • 125gm fine beans
  • 6 stems of asparagus
  • 6 brown mushrooms
  • 1/2 Japanese or Lebanese cucumber, seeds removed, cut into small crescents
  • 1 tsp toasted sesame seeds
  • 1 handful roasted peanuts
  • 3-4 Tbsp Mekhala Organic Shallot Kaffir Lime Dressing OR Mekhala Organic Roasted Sesame Garlic Dressing
  • 1 fresh lime cut into quarters
  • Spring onion, sliced into 2cm pieces


1. Coat mushrooms, beans and asparagus in olive oil, season with salt and pepper. Fry on a griddle or fry pan and set aside.

2. Pat dry and season salmon with salt and pepper. Fry skin side down in griddle or fry pan until fish is 2/3 cooked. Turn over and continue cooking till cooked through.

3. Arrange vegetables, cucumber in a platter. Tear fish into large pieces and arrange over vegetables.

​4. Drizzle Shallot Kaffir Lime Dressing or Roasted Sesame Garlic Dressing. Scatter sesame seeds, peanuts, spring onions, coriander and sliced chillies, with lime wedges.