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Hot Smoked Salmon Mixed Leaf Salad with Sweet Soy Dressing

Hot Smoked Salmon Mixed Leaf Salad with Sweet Soy Dressing

Preparation time: 
15 minutes


  • 200g mixed salad leaves, washed
  • 1 cup bean sprouts, roots removed
  • 3 Lebanese cucumbers, sliced into ribbons with a vegetable peeler
  • 3 spring (green) onions, thinly sliced
  • 3 x 150g Hot Smoked Salmon*, broken into bite sized chunks
  • 1 medium long red chilli, thinly sliced
  • Lemon wedges, to serve

Asian Dressing:

  • 2 tablespoons (40mL) Kikkoman Naturally Brewed Soy Sauce*
  • 2 tablespoons (20mL) rice vinegar
  • 2 tablespoon (20mL) mirin
  • 1 tablespoon (20mL) fish sauce
  • 1/2 tablespoon vegetable oil


  1. To make the Asian dressing, combine all ingredients in a small screw top jar and shake well. Set aside until required.
  2. Arrange salad leaves on a large platter, or individual plates. Top with bean sprouts, cucumber, green onion and Hot Smoked Salmon chunks.
  3. Drizzle dressing sparingly over the top.
  4. Sprinkle with sliced red chilli. Serve with lemon wedges (optional).

Note: Dressing can be made the day before and stored in refrigerator until needed.
*Variation: Kikkoman Less Salt Soy Sauce or Kikkoman Gluten Free Soy Sauce may be substituted if desired.
*Hot Smoked Salmon is available from supermarkets and fishmongers