Salmon with Pickled Radish, Cucumber Salad and Wasabi-Ginger Mayo

This dish has an Asian vibe - it packs a punch and is refreshing.


For pickled salad
Radishes 180 Gram , thinly sliced
Cucumber 110 Gram (skin removed peeled into long strips)
Small yellow onions 1/2 , thinly sliced
Watercress 50 Gram
Sesame seeds 2 Teaspoon
White vinegar 1 Cup (16 tbs)
Brown sugar 2 Tablespoon
For wasabi ginger mayo
Mayonnaise 1 Cup (16 tbs)
Grated ginger To Taste
Wasabi paste To Taste
Chopped fresh dill 1 Teaspoon



For the Pickled Salad

Add vinegar to pan, followed by sugar. Mix well and bring to a boil.

Take off the heat and allow it to cool.

Once cool, pour into a bowl and add cucumber, radish and onion.

Place in the refrigerator for one hour.

After an hour, strain the vinegar using a colander and transfer the ingredients to a bowl.

Add watercress, follwed by sesame seeds.

For Wasabi Ginger Mayo

Add mayo to a bowl followed by grated ginger, wasabi and chopped dill.

Stir well and place in the refrigerator.


Season the salmon well with salt.Followed by a drizzle of olive oil.

Add to a pan and cook. Once the salmon is cooked, leave to rest.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 454Calories from Fat 400

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 284 mg11.83%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%

Sugars 8 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet