Style: January 13, 2021

60 Style | Food
Asian Salmon Salad
INGREDIENTS
2 cups shredded iceberg lettuce
1 cucumber, cut into thin slices
1 cup purple cabbage, chopped
10 cherry tomatoes – yellow and red, halved
2 boneless salmon fillets (sea-run salmon is richer
and contains more ‘good fats’)
2 Tbsp black sesame seeds
1 Tbsp red wine vinegar
1 Tbsp olive oil
lemon wedges, to serve
Miso Marinade
2 tsp miso paste
1 tsp sesame oil
1 tsp honey
1 Tbsp hot water
1 Tbsp fresh grated ginger
Where the
living is easy
Summer berries and seasonal
produce have wonderful benefits
and are easy to include into your
day with simple recipes.
Words Deanna Copland
METHOD
1. Mix all marinade ingredients together.
2. Brush over the top of the salmon and top
with black sesame seeds. Chill for 30 minutes
or up to 2 hours.
3. Remove salmon from the fridge and preheat
the oven to 180° C for 10 minutes while the
salmon comes back to room temperature.
4. Place salmon onto a lined baking dish. Cook
for around 15 minutes and allow to cool
slightly in the tray while preparing the salad.
5. Mix salad ingredients in a large bowl, then
drizzle with red wine vinegar and olive oil.
6. Place the salad into serving bowls and top
with the cooked salmon.
7. Serve with a wedge of lemon.
Keep the easy-going holiday vibes flowing
through nourishing foods like salads and
smoothies – they’ll leave you feeling energised
and glowing. With the large variety of fruit and
vegetables on offer during the summer months,
it is a great time to take in their benefits.
The fruits that naturally grow during summer
are higher in antioxidants, which mean they can
assist us in protecting our skin from the effects
of too much sunlight exposure from the inside
out. They also have a higher water content to
help with hydration. Examples of antioxidantrich
foods are cherries and berries – the darker
the better. Cucumber, tomatoes, lettuce and
stone fruits all have high water content, so they
feel lighter to digest too.
SERVES
2