Chilli Salmon Salad

This simple, no-cook salad is quick to whip up and looks good, too. You can use tinned crab instead of the salmon, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 21 June 2022

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Nassima Rothacker

This simple, no-cook salmon salad recipe is quick to whip up and looks good, too. You can use tinned crab instead of the salmon, if you prefer.

Wasabi peas add both crunch and a fiery pepperiness to this salad. Find them in bags in the snacking aisle.

For more summer salad recipes check out our favourites.

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Yields:

4 serving(s)

Cal/Serv:

472

Ingredients

FOR THE SALAD

200 g
frozen edamame beans
250 g
cooked brown rice, cooled
100 g
radishes, trimmed and finely sliced
1
red chilli, deseeded and sliced into rings
100 g
baby spinach
100 g
bunch coriander, leaves picked and roughly chopped
2
medium carrots, peeled
350 g
tinned salmon drained weight, flaked
75 g
wasabi peas

FOR THE DRESSING

100 g
sweet chilli sauce
juice 1 lime
2 Tbsp.
toasted sesame oil

Directions

1 For the salad, put the edamame beans in a heatproof bowl and cover with just-boiled water from the kettle. Set aside until needed.
2 In a large bowl, whisk all the dressing ingredients with plenty of seasoning. Add the cooked rice, radishes, chilli, spinach and coriander, and mix to combine.
3 Next, peel the carrots into ribbons using a Y-shaped vegetable peeler; add to the bowl together with the salmon and drained edamame. Toss carefully to combine.
4 Spoon on to a platter or divide between 4 plates. Sprinkle over the wasabi peas (see into) and serve.

Per serving:

Calories: 472
Protein: 33g
Fat: 19g
Saturates: 4g
Carbs: 38g
Sugars: 11g
Fibre: 9g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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