Salmon And Avocado Salad

Some of the most vibrant food to prepare can be the simplest and my highly impressive summer salad of salmon sashimi, creamy avocado, rocket, coriander and toasted sesame seeds is a perfect example.  The whole salad is brought together with a pale green dressing humming with heat from wasabi paste, a Japanese staple ingredient made from Japanese horseradish, often used as a garnish served with sushi.  It makes for an incredibly light and bright salad and makes an ideal treat if you’re dining solo as it is simple to prepare.

Serves 4
250g of fresh salmon, skin removed
2 avocados, sliced
A small handful of rocket leaves per person
A small handful of coriander
2 tablespoons of sesame seeds, toasted

For the dressing
1 tablespoon of rice wine vinegar
2 teaspoons of wasabi paste
1 garlic clove, finely grated
1 teaspoon of ginger, finely grated
1 teaspoon of caster sugar
3 tablespoons of sunflower oil

To prepare the dressing, place all of the ingredients in a small jar and with a lid firmly sealed shake until completely combined. Taste to check the seasoning.

Thinly slice the salmon and arrange on a plate along with sliced avocado. Drizzle the dressing over salmon and avocado and dress with rocket leaves, coriander and sprinkle with toasted sesame seeds to finish.