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Salmon Salad for Late Summer


Salmon Salad for Late Summer & Winner of Cambodian Scarves!

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Summer is back! We have been having sunny days since Saturday. Looks like we are experiencing late summer at the moment. However, I don’t know how long it is going to stay.

Anyway, whether it’s summer or not, it still doesn’t deter me to enjoy salad from time to time! There are probably countless of times that I mention how I love salad and the ease of preparing it. The combination is just endless. One of the main ingredients that I always like is fish or seafood. Salmon is one of my favourites. Not only it’s delicious with exceptional nutritional value of omega 3 fatty acids, the lovely pink-hued salmon can be served in a variety of ways and is always a favourite among fish lovers and enjoyed even by those who are not always fond of fish.

Accompanying ingredients in this dish are radishes, cherry tomatoes and cress. These are ingredients that you can easily bought at supermarket and I think they go really well with the salmon and not too overpowering compared to using stronger taste of salad leaves. It’s perfect for my liking. For the salmon, I choose to pan-fry, which is easy and can be done within minutes. You can choose to poach or steam it if you want.

Well, well, well… I know you guys are probably waiting for the result of the draw for the giveaways of Cambodian traditional scarves. I am pleased to say that the result is out! I have carried out a random draw on RANDOM.ORG and yes the result is with me! Right, I have got 2 winners for 2 Cambodian traditional scarves, and they are:

1) Siew Moy

2) Jun

Congratulations Siew Moy and Jun!! I hope both of you will love the scarf! Full list of entrants can be found on this link: Meanwhile, please email me to provide your mailing address that I can arrange your prize to be delivered!!

Salmon Salad for Late Summer & Winner of Cambodian Scarves!

Prep Time:

Cook Time:



For the Salmon Salad :

250g-300g salmon filet
1 tbsp olive oil
a handful cress
16 cherry tomatoes
3 radishes, thinly sliced
salt and pepper

For the Dressing:

4 tbsp extra virgin olive oil
2-3 tbsp lemon juice
1 tbsp honey
1 tbsp toasted sesame seeds (optional)
salt and pepper


1. Heat a little olive oil in a non-stick frying pan over a medium heat. Season salmon fillets with salt and freshly ground black pepper. Add the fillet to the hot pan and cook for 3 minutes on both sides. Flake the fillets, set aside and keep warm.

2. In individual plates, arrange equal and enough portion of tomatoes, radishes and cress.

3. To prepare the dressing, combine all dressing ingredients in a jam jar. Cover and give it a good shake.

4. Drizzle enough dressing onto each portion of salad. Sprinkle with some toasted sesame seeds before serving.