Raw Salmon and Watercress Salad

, from Issue #23. September, 2015
Photography by Vanessa Wu.
Raw Salmon and Watercress Salad

Serves: 4


400 gram piece of salmon or tuna

1⁄4 cup each mirin and soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lime juice
1 tablespoon finely chopped chives

150 grams soba noodles
2 teaspoons sesame oil
1 tablespoon sesame seeds, toasted
2 cups picked watercress sprigs
1 cup bean sprouts
1 zucchini, cut into small matchsticks
1 tomato, seeded and finely sliced


Salmon: Remove the pin bones from the salmon and using a sharp knife, slice thinly. Place in a shallow dish, cover and refrigerate until ready to use.

Dressing: Whisk all the dressing ingredients together. Pour half the dressing over the salmon and turn to coat. Leave for 5 minutes.

Cook the soba noodles in boiling salted water for 2-3 minutes or until cooked. Drain and rinse under cold water. Drain again and toss with the sesame oil to stop them sticking together.

To serve: Remove the salmon from the marinade, letting the excess drip off. Divide between serving plates.

Twist the noodles and place a stack alongside the salmon. Sprinkle with sesame seeds.

Put the watercress, bean sprouts, zucchini and tomato in a bowl and toss with the remaining dressing. Divide between the plates.