Go Back
Salmon, radish and red chicory salad

Salmon, radish and red chicory salad

This would also be lovely with smoked trout or mackerel - both high in healthy fatty adds.
Course Appetizer, Salad
Cuisine American, Europe, Mediterranean
Keyword fish, salad, salmon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 285kcal


  • 4 fillets sustainably sourced salmon
  • 1 cucumber, peeled

  • 2 heads red chicory, leaves separated

    large handful radishes, finely sliced

  • 1 large fennel bulb, finely sliced

    dill sprigs or fennel fronds, to garnish

  • juice 1 lemon, olive oil, to serve


  • Heat a griddle par and rub the salmon fillets in a little oil and some seasoning.
    When the griddle pan is very hot, place the fillets on it and cook on each side
    for 3 to 5 minutes. until the outside is blackened and the middle is still moist.
  • Meanwhile, using a vegetable peeler, peel long strips off the cucumber to form
    ribbons, stopping when you get to the seeds. Arrange the cucumber ribbons,
    chicory, radishes and fennel on 4 pates. When the salmon is cooked, break into
    large flakes and add to the salads.
  • Garnish with some dill or fennel fronds, and drizzle over :ne lemon juice and olive
    oil with some more seasoning. Serve while the salmon is still warm.


Per serving: 285 calories, 17g fat (3g saturated), 3g carbohydrate