Salmon Tiane

  • place PRE 30 minutes
  • place COOK 8 minutes
  • place SERVES 8
  • printicon
This beautiful salad is a meal in one bowl. Ideal for a week night supper but pretty enough for a dinner party. 
  • Heat your oven to 180°C. 
  • Wash and dry the fresh salmon and cut it into thin slices. Season and place on a baking sheet lined with baking parchment and cook for 8 minutes. Cool and put to one side. 
  • Peel the cucumber and quarter it lengthways. Remove the wet inner core and cut the rest into thin strips. 
  • Cook the edamame beans for 5 minutes, drain and cool.
  • Peel the avocados and cut in thin long slices and gently toss in lemon juice to avoid them browning. 
  • Wash the tomatoes and slice very thinly – use a mandolin if you have one.
  • Cut the seaweed into strips pieces and put to one side. 
  • Mix the rice vinegar, soy sauce, honey, and olive oil and season. 
  • To assemble the salad, layer the ingredients and dressing in a large glass trifle bowl. Start with the edamame, then the smoked salmon, then avocado, tomatoes, cucumber then fresh salmon. Make sure you add a little dressing – about a teaspoon - and season on each layer. Decorate the layer of salmon with the sesame seeds and the shredded seaweed.
  • Serve immediately or refrigerate until ready to serve – it can be refrigerated for up to a few hours or will become watery. If refrigerated before serving, take it out about 30 minutes before so it can come up to room temperature.

500g fresh salmon

150g edamame beans

1 cucumber, peeled 

3 ripe avocados 

2 lemons, juice only

2 large firm tomatoes

3 sheets of Nori seaweed

125g smoked salmon, cut into small pieces

2 tbsp black sesame seeds

For the dressing: 

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp honey

4 tbsp olive oil

Salt, pepper

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