Salmon sashimi, soy and orange salad

Salmon Sashimi Soy and Orange Salad
This sashimi salad is a serious showstopper. Colourful, nutritious and fresh with a beautiful citrus and soy dressing.

Prep Time 15 minutes
Total Time 15 minutes
Course Appetiser
Servings 4 people


  • 2-3 oranges
  • 2 limes
  • 1 tbsp soy sauce
  • 3 tbsp Olivado extra virgin avocado oil
  • 4 cups mesclun salad leaves
  • 2 baby cucumbers cut into rounds
  • 300 g fresh salmon fillet bones and skin removed
  • 1 tsp sesame seeds toasted


  • Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
  • Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesclun leaves and cucumbers to the orange segments.
  • Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
  • Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds, and serve.
Keyword low carb
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.