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Tamari, lemon grass and lime salmon with orange and cucumber salad

Ingredients for 4 portions

Per portion: 2254 kJ / 538 kcal

  • 4 x 150 g (5 oz) salmon fillets, skinned if preferred



  • 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
  • 2 tbsp. Kikkoman Tamari gluten-free soy sauce


Preparation time: 30 mins
Marinating time: 30 mins

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.

Cook’s tips: 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 fille