Grilled salmon salad with a warm almond and ginger dressing

This simple salad topped with succulent salmon and an aromatic, nutty dressing makes a deliciously healthy Bank Holiday lunch. And you can have it on the table within 15 minutes.

Grilled salmon salad with an almond and ginger dressing

If you’ve read my previous blogs, you’ll know that I’m a big fan of salmon. It’s so versatile; you can use it in a range of dishes and it’s used widely across different cuisines, it’s not too pricey to buy, easy to cook, good for you and really tasty.

The base of this salad is a simple mix of my favourite salad leaves: spinach, rocket and watercress. The spinach and watercress ground the dish with subtle, earthy flavours and the rocket adds a peppery taste and jagged texture.

The dressing is based on a satay sauce I use for pad thai, but using almonds instead of peanuts. The almondy taste is a bit sweeter than peanut and more subtle. Combined with Asian flavours of soy sauce, ginger, chilli and honey, it adds a spicy kick to the salad and brings it to life.


  • Low fat cooking spray
  • One salmon fillet, chilled
  • 60g mixed salad leaves
  • ¼ slice of lemon

For the dressing

  • 1½ tbsp light soy sauce
  • ½ tbsp rice wine
  • A small handful of almonds (roughly six or seven)
  • 1 tsp honey
  • ½ tsp chilli flakes
  • 1 tsp ginger (I used Sainsbury’s frozen chopped ginger)
  • 1 tsp olive oil

Preparation time: 5 minutes
Cooking time: 12-14 minutes
Serves one


1. Put the grill on to a medium to high heat. Place the salmon fillet on a rectangle of foil and fold up the edges. Spray a few squirts of cooking spray on the fillet and pop it under the grill for 12-14 minutes, checking it half way through cooking.
2. Meanwhile, put all of the dressing ingredients into a bowl with high edges. Use a hand blender to crunch up the almonds and mix the ingredients together. If you have a food processor, you may wish to opt to use that instead as the almonds can be a little tough to crush, but if like me, you’ve only got a hand blender, then persevere with it and you’ll get there with them! When the almonds are crushed, mix them in with the other dressing ingredients with a metal spoon.
3. Put a small saucepan on a low to medium heat. Pour in the olive oil and add the dressing to it. Cook for five minutes, stirring occasionally.
4. Rinse the salad leaves and scatter them across a large pasta bowl or a plate.
5. When the salmon is ready, lay it on top of the salad. Drizzle the dressing over the fish and the salad leaves. Cut the lemon quarter in half and pop that on the side as a garnish.


Spiced salmon fishcakes

Salmon is without a doubt my favourite fish. When cooked well, it’s soft, melts in the mouth and tastes sublime. And it’s full of omega-3, protein and vitamins so it’s super healthy too.

So I was surprised to read in last weekend’s Guardian magazine that it’s known for being the ‘boring’ and ‘predictable’ choice on the menu. Not for me, I can’t get enough of it.

I had a phase of buying fishcakes. Mainly, I think, because they’re often on offer in the supermarket and I’m a sucker for a deal. But I tend to find that shop-bought fishcakes are a bit mushy and lacking in flavour, probably because they tend to have mashed potato in them.

These spiced salmon fishcakes however are anything but bland. The fiery spices, succulent salmon and crispy breadcrumbs work together wonderfully to leave you feeling full and satisfied. And they’re super speedy to make.

Salmon fishcakes


  • 1 responsibly sourced salmon fillet (approx. 120g), with skin removed
  • 1 small red onion, finely chopped
  • 30g natural breadcrumbs
  • 2 tbsp sunflower oil
  • 1 egg, whisked
  • 1 tsp crushed chillies (or slightly less for a milder taste)
  • 1 tsp chopped ginger
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp rock salt
  • Ground black pepper
  • A dollop of sour cream or creme fraiche

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 1 (makes two fishcakes)


1. Chop the salmon fillet into 3-5cm cubes; I like the pieces quite chunky.

2. Put the chopped salmon into a large mixing bowl along with the onion, egg, spices and half of the breadcrumbs. Mix the ingredients together thoroughly and add the seasoning.

3. Run a knife down the middle of the mixture and pick up one half with your hands. Press the mixture together in your hands and form into patties, a couple of centimetres thick. Pour the remaining breadcrumbs out onto a plate and cover the fishcake generously on both sides. Repeat with the other half of the mixture.

3. Pour the oil into a large, non-stick frying pan on a high heat. Move the oil around the pan to ensure it covers all of the base.

4. Add the fishcakes one by one and flatten down with a fish slice. Reduce the temperature of the hob so it’s on a medium heat and cook the fishcakes for four minutes on each side, until they turn a lovely golden brown.

5. Serve the fishcakes with a generous side salad with a big old dollop of sour cream on top. If you fancy an extra kick, put a little sweet chilli sauce on the side too.

This recipe was inspired by Yotam Ottolenghi’s salmon fishakes recipe on Guardian