Fresh and light, it’s how we love to eat in the warmer months. That’s why The Beauty Chef’sgluten and dairy-free daikon noodle and grilled salmon salad is a winner in our books. It ticks all of the right boxes in terms of nutrition and taste. Best of all, it’s easy to make for an office lunch or a picnic, and elegant enough for company.
The vitamin C from the daikon, plus the omega-3 and selenium from the salmon, make this lovely recipe a winner when it comes to boosting skin and immune health.
Daikon noodle and grilled salmon salad with lime and ginger dressing
1 daikon, peeled and ends trimmed
1 carrot, peeled and ends trimmed
200g radishes thinly sliced into rounds
150g snow peas, stringed and thinly sliced lengthways 2 large handfuls coriander stems and leaves,
coarsely chopped, plus extra to garnish
1 large handful Thai basil leaves, torn, plus extra
1 long red chilli, seeded and thinly sliced
2 teaspoons black sesame seeds, toasted,
plus extra to garnish
coconut oil, warmed, for drizzling
4 x 150-200g salmon ﬁllets
wasabi, to serve (optional)
Lime and ginger dressing
ﬁnely grated zest and juice of 2 unwaxed limes
1 tablespoon ﬁnely grated ginger
2 tablespoons macadamia oil
1 teaspoon sesame oil
Himalayan salt, to taste
Use a spiraliser to cut the daikon and carrot into noodle-like lengths. Alternatively, using a mandolin, thinly slice into long, thin strips.
Place the daikon, carrot, radish, snow peas, coriander, Thai basil, chilli and sesame seeds in a medium bowl and toss to combine.
To make the lime and ginger dressing, combine the lime zest and juice and ginger in a small bowl. Whisk in the macadamia and sesame oils. Season with salt.
Preheat a large frying pan over medium-high heat.
Drizzle and rub coconut oil over the salmon ﬁllets. Cook the salmon, skin-side down, for 3 minutes, or until the skin is crisp and golden brown and the salmon cooked approximately one-quarter of the way through. Turn and cook for a further 2-3 minutes, until cooked one-quarter of the way through; the centre should still be pink. Transfer onto a plate or chopping board and rest for 2 minutes.
Pour the dressing over the salad and toss to coat.
Flake the warm salmon into chunks and toss through the salad.
Serve topped with additional herbs, sesame seeds and wasabi, if desired.