Smoked Salmon with Asian Dressing (BC)

A very different way to serve smoked salmon, but a very tasty one none the less. Instead of the fresh cucumber, the picture shows pickled Asian cucumber, which I happened to have in my fridge (recipe can be found here). If you don’t have ginger syrup but you do have ginger, feel free to use 1/4th teaspoon of grated ginger with 1/2 teaspoon of honey instead.


  • 100gr smoked salmon
  • 1 small carrot
  • 2 radishes
  • 1 spring onion
  • 1/2 little gem
  • 1/3rd cucumber
  • 50gr noodles, cooked and cooled
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp ginger syrup
  • 1/4th tsp white wine vinegar
  • 2 tbs chopped coriander

Serves 1 as part of the Budget Challenge


Slice the carrot and radishes thinly. Cut the spring onion into rings. Clean the little gem and cut the cucumber into thin slices.
Place the lettuce on a plate.

Combine the sesame oil, soy sauce, ginger syrup, vinegar and coriander. Toss the noodles with this. Place the noodles on the lettuce and divide the vegetables and salmon over the plate. Top the salmon with any dressing that would still be in the bowl.