Salmon citrus salad

Packed full of all the good things, this salad is a star. Smoked salmon really benefits from the hit of sweet and citrusy orange, moreish edamame beans plus a dressing full of sesame and saltiness.

By Nici Wickes
  • 20 mins preparation
  • Serves 2
  • Print


  • 1 red capsicum, thinly sliced
  • 1 tbsp cooking oil
  • 2 tbsp red wine vinegar
  • 1 cup edamame beans (or peas)
  • 1/2 cup currants
  • 1 cup cooked brown rice
  • 1-2 oranges, peeled and sliced
  • 200 g hot-smoked salmon
  • 2 tbsp sesame seeds
  • 1/4 cup light soy sauce
  • 2 tsp sesame oil
  • Juice of 1 lemon


  • 1
    Sauté the capsicum in a pan with oil for 3-4 minutes. Splash in the red wine vinegar and immediately cover the pan − allow to steam until softened.
  • 2
    In a bowl, cover the edamame beans and currants in boiling water. Leave to sit for 10 minutes, then drain.
  • 3
    Mix together the dressing ingredients, then set aside.
  • 4
    In a large bowl, mix together the rice, drained edamame and currants, capsicum and orange. Toss well with half the dressing, then spoon onto a serving platter or individual plates.
  • 5
    Break the salmon into large chunks and add to the salad, along with the sesame seeds.
  • 6
    Serve with the remaining dressing on the side.


Edamame and salmon are both packed with good omega fats and lots of protein, which our bodies love.

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