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Citrus Cured Salmon Summery Light Salad

Super hot last weekend, don’t feel like standing in the kitchen making something complicated…just want a light salad to bright up the hot summer afternoon. Got some Citrus Cured Salmon which I made following a recipe book – let’s call it a semi failure attempt, because it’s way too salty to eat on its own, but thinly sliced up and mix in salad add an amazing flavour!



  • 1.

    Cut tomato and cucumber to about 0.5cm consistency slices.

  • 2.

    Place sliced tomato in the centre of plate, then cucumber in alternate order.

  • 3.

    Place Japanese seaweed in the centre, arrange thinly sliced citrus cured salmon around it in a circular motion.

  • 4.

    Sprinkle coriander around it, some freshly ground black pepper.

  • 5.

    Squeeze a wage of lemon on the salad, finally drizzle with some olive oil.


Enjoy the summery salad, pretty like a picture but nice and simple, and hopefully the freshness carry away the heat wave!

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» Top Wine Matches For This Recipe

Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Citrus Cured Salmon Summery Light Salad.


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