Chilli Salmon Salad

Name: Chilli Salmon Salad
Yield: 4 serving(s)
Ingredients: 200 g frozen edamame beans; 250 g cooked brown rice, cooled; 100 g radishes, trimmed and finely sliced; 1 red chilli, deseeded and sliced into rings; 100 g baby spinach; 100 g bunch coriander, leaves picked and roughly chopped; 2 medium carrots, peeled; 350 g tinned salmon drained weight, flaked; 75 g wasabi peas; 100 g sweet chilli sauce; juice 1 lime; 2 tbsp. toasted sesame oil

This simple, no-cook salad is quick to whip up and looks good, too. You can use tinned crab instead of the salmon, if you prefer.

By The GH Kitchen TeamPublished: 21 June 2022

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Nassima Rothacker

This simple, no-cook salmon salad recipe is quick to whip up and looks good, too. You can use tinned crab instead of the salmon, if you prefer.

Wasabi peas add both crunch and a fiery pepperiness to this salad. Find them in bags in the snacking aisle.

For more summer salad recipes check out our favourites.

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Yields:

4 serving(s)

Cal/Serv:

472

Ingredients

FOR THE SALAD

200 g frozen edamame beans
250 g cooked brown rice, cooled
100 g radishes, trimmed and finely sliced
1 red chilli, deseeded and sliced into rings
100 g baby spinach
100 g bunch coriander, leaves picked and roughly chopped
2 medium carrots, peeled
350 g tinned salmon drained weight, flaked
75 g wasabi peas

FOR THE DRESSING

100 g sweet chilli sauce
juice 1 lime
2 Tbsp. toasted sesame oil

Directions

1 For the salad, put the edamame beans in a heatproof bowl and cover with just-boiled water from the kettle. Set aside until needed.
2 In a large bowl, whisk all the dressing ingredients with plenty of seasoning. Add the cooked rice, radishes, chilli, spinach and coriander, and mix to combine.
3 Next, peel the carrots into ribbons using a Y-shaped vegetable peeler; add to the bowl together with the salmon and drained edamame. Toss carefully to combine.
4 Spoon on to a platter or divide between 4 plates. Sprinkle over the wasabi peas (see into) and serve.

Per serving:

Calories: 472
Protein: 33g
Fat: 19g
Saturates: 4g
Carbs: 38g
Sugars: 11g
Fibre: 9g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time