Salmon & Grapefruit Salad with Wasabi Dressing

Salmon & Grapefruit Salad with Wasabi Dressing

For a light dish that’s pretty in pink and tastes as good as it looks, try this salmon salad, featuring pink grapefruit. Oily fish like salmon will alway benefit from a good zesty kick; in this case, tart grapefruit is the perfect partner in crime. This salad is super refreshing and takes inspiration from Japanese flavours with a delicious wasabi dressing and miso glazed salmon.

Mix up your salad routine with this little beauty, it’s light, super tasty and and looks really elegant with it’s pretty spring colour palette.

Salmon & Grapefruit Salad with Wasabi Dressing

Salmon & Grapefruit Salad with Wasabi Dressing

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Course: Dinner, LunchCuisine: JapaneseDifficulty: Easy


Prep time


Cooking time




  • Miso Salmon
  • 2 tbsp mirin

  • 3 tbsp shiro (pale) miso paste

  • 1 tsp sugar

  • 1 tbsp saké (optional)

  • 2 100g salmon fillets

  • Wasabi Salad Dressing
  • 1 tsp soy sauce

  • 1 tsp wasabi paste

  • 2 tbsp rice wine vinegar

  • 1 tsp fresh grapefruit juice

  • 1 tbsp honey or sugar

  • 1 tsp sesame oil

  • Salad
  • 200 g snow peas, trimmed

  • half cucumber, deseeded

  • handful rocket, washed


  • Salmon
  • Begin by prepping the salmon. Stir together the miso, miring, sugar and sake, if using. Cover the miso marinade over the salmon, cover and leave for at least 30 minutes. Overnight would be ideal.
  • Heat the oven to 180°C. Line or lightly oil a baking tray. Using kitchen paper, dab off the marinade (do not wash it off or you’ll lose the flavour). Place the fillets on the tray, skin side down and bake for 15 minutes until the fish flakes easily.
  • Salad dressing
  • Meanwhile, as the salmon cooks, make the salad dressing. Pop all the dressing ingredients into a jar, screw the lid on tightly and shake well for a minute.
  • Salad
  • Bring water to boil in a kettle. Place snow peas in a bowl and pour hot water over to cover. Drain after 30 sec. Immediately rinse with cold water. Pat dry with paper towels.
  • Take the deseeded cucumber and make strips using a vegetable peeler or slicing finely.
  • Assemble the rocket, cucumber slithers and snow peas on a platter. Flake or place the salmon fillets on top and drizzle the salad dressing on top. Devour immediately!

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