Ginger and Tamari Salmon Salad

with avocado and mango

A salad packed absolutely full of flavour, with a delicious combination of salty Tamari sauce, fresh ginger and chopped garlic to go with the salmon, making it a beautifully summery dish. The mango adds a touch of sweetness, and if you like, you can add a squeeze of fresh lime over the finished dish for some tang as well. We’ve got lots of crispy lettuces and rocket growing in the garden at this time of year, and this is one of my favourite ways to use them up for a weekend lunch or dinner outside on one of the long summer evenings that we’ve been enjoying.

Serve fresh and eat on the day of making. If you don’t need the recipe to be gluten-free, you can use soy sauce instead of Tamari if you prefer. To bulk this salad up a little, you can serve it with a chunk of fresh bread (gluten-free if cooking for a coeliac) and some oil and vinegar for dipping on the side.

Serves 2 as a main, or 4 as a starter


  • 1 tbsp Tamari sauce (gluten-free)
  • 2 tbsp rice wine vinegar
  • 2 medium cloves of garlic, crushed or finely chopped
  • 2-3 tbsp olive oil
  • 1 tsp clear honey
  • 100g of watercress, spinach and rocket leaves
  • handful of fresh coriander, stalks removed
  • half a cucumber, sliced
  • half a mango, stone removed and thinly sliced
  • 1 avocado, stone removed and sliced
  • 90g fresh garden peas
  • 2 spring onions, finely sliced
  • salt and pepper, to season
  • glug of oil, suitable for frying
  • thumb sized piece of ginger, finely chopped
  • 2 fillets of salmon


Start by making your dressing, and combine all your ingredients in a jug or jar. If you want it to have a very smooth consistency, blitz it in a blender first. Taste to check whether it needs more of anything. If you want to make it less garlicky, just use half a clove instead.

Arrange your salad ingredients on a medium sized serving platter or bowl. Don’t dress it until the last minute, to keep the leaves fresh.

Heat a glug of olive oil in a non-stick frying pan over a medium heat. Cover your salmon fillets in the chopped ginger and a dash of olive oil, and pan fry them until they are cooked through, turning half way through to make sure they cook evenly on each side. Mine took roughly three minutes on each side, but this will vary depending on the size of the salmon fillet. Alternatively, you can roast them in a preheated oven in the oil and ginger at 200°C for 10-12 minutes, and until cooked through.

Allow the salmon to cool slightly before placing on the salad, to prevent the leaves from wilting. Dress with the salad dressing and serve immediately. Alternatively, you can flake the salmon into the leaves to mix it in instead of serving them as whole fillets, which works better for a starter.