Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

This cured salmon salad is deliciously fresh and light. The process of “cooking” the fish by bathing it in lime juice and sherry results in a melt in the mouth texture that marries beautifully with the Asian-style dressing and crisp salad leaves. Besides thoroughly developing the taste, it also results in a soft and tender texture you can’t achieve from normal cooking.


  • 375 g salmon fillet
  • ⅓ cup (75 g) brown sugar, firmly packed
  • ¼ cup (70 g) sea salt
  • 2 tbsps sweet sherry
  • ½ tsp five-spice powder
  • 1 tbsp lime juice
  • 100 g baby Asian greens
  • 2 (260 g) Lebanese cucumbers, seeded, sliced thinly


  • 1 tbsp light soy sauce
  • 2 tsps water
  • 2 tsps sweet sherry
  • 2 tsps lime juice
  • 1 clove garlic, crushed
  • 1 fresh small red Thai chilli, chopped finely
  • ½ tsp caster sugar
Remove skin, bones and any fat from fish.
In a medium size bowl, combine sugar, salt, sherry, spice and juice. Add fish; turn to coat in mixture. Cover with plastic wrap; refrigerate overnight.
To make Asian dressing: combine all ingredients in a screw-top jar. Shake well.
Wash fish; pat dry. Slice fish thinly.
In a large bowl, combine vegetables and dressing. Divide salad among serving plates; top with fish before serving.
Download or print the recipe