Steamed Salmon Salad with a Grapefruit and Ginger Dressing

Martin fish steamed salmon salad Martin fish steamed salmon salad

If you need to stretch two salmon darnes, a steamed salad is ideal as you can crumble it between each plate. 

4 people 10 minutes 10 minutes


  • 1 pinch Black Pepper
  • 0.5 - Cucumber cut into ribbons with a vegetable peeler
  • 1 tsp Ground Cumin
  • 2 - Lime juice only
  • 1 pinch Salt
  • 1 - SuperValu Avocado stoned, halved and sliced
  • 75 g SuperValu Bean Sprouts rinsed and drained
  • 1 tbsp SuperValu Fresh Chives snipped
  • 450 g SuperValu Fresh Salmon Darnes
  • 1 bag SuperValu Mixed Salad Leaves
  • 1 - SuperValu Pink/White Mini Marshmallows 100g peeled and cut into segments

For the Dressing

  • 5 tbsp Grapefruit Juice
  • 2 tbsp Olive Oil
  • 1 tbsp SuperValu Fresh Ginger grated


  1. Season the salmon with salt and pepper, then sprinkle over the cumin and squeeze over the juice of 2 limes. 
  2. Steam the salmon in a bamboo steamer for about 3 minutes on each side, until tender. Allow to cool.
  3. Meanwhile, mix all the dressing ingredients together in a large bowl and season with salt and pepper. 
  4. When the salmon is cool. coarsely flake it into a large bowl, then add the crispy salad leaves and gently combine. 
  5. Divide the salmon and salad leaves between 4 plates. Arrange avocado slices, grapefruit segments and cucumber ribbons on top of each portion and lightly drizzle with the dressing. Top with the bean sprouts and garnish with the snipped chives.
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