Californian hot smoked salmon salad



For the dressing

For the salad

To serve


  1. Preheat the oven to 180C/360F/Gas 4.

  2. For the salmon, place the honey and soy sauce into a pan and bring to the boil. Cook for 2-3 minutes, until thickened and combined.

  3. Brush the honey and soy sauce mixture onto the salmon fillets. Transfer to a baking tray and place into the oven for 5-6 minutes, to warm through.

  4. For the dressing, place the ginger into a piece of clean muslin and squeeze out the juice into a bowl.

  5. Add the mayonnaise, soy sauce, sugar and rice vinegar to the ginger juice and mix well.

  6. Add a little water if the mixture is too thick - it should be the consistency of double cream.

  7. For the salad, place the spinach leaves, tomatoes, pine nuts and spring onions into a large bowl and mix well.

  8. To serve, place equal amounts of salad mixture into four bowls. Spoon some of the dressing onto each portion and place a piece of salmon on top.

  9. Garnish with lime wedges and sprinkle with coriander leaves.