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Salmon Avocado Cabbage Salad

Salmon Avocado Cabbage Salad

In this recipe, I used ready-to-eat shredded cabbage or coleslaw mix from the supermarket as a short-cut. If you shred the cabbage by yourself (with a cabbage peeler, mandolin or by knife), this will add another 10-15 minutes to the recipe time. You can also replace the shredded cabbage with any salad mix.

Check out the ingredients and step-by-step photos on the previous page.



  • 2 pieces of salmon fillet bones and scales removed
  • 3/4 tbsp sake or rice wine
  • salt & pepper blend to taste
  • 1 tsp cooking oil
  • 160g shredded cabbage (or salad mix)
  • 1 tomato cut to small chunks
  • 1 pitted avocado cubed
  • 1 tbsp chopped long green onions (konegi) or spring onions
  • a small handful of shredded nori (seaweed)

(A) Light Goma (Sesame) Salad Dressing (stir/shake well)
Note: You may replace this dressing with any bottled dressing you have at home. 

  • 15ml Japanese goma sauce (sesame dressing)
  • 5ml extra-virgin olive oil
  • 5ml pure sesame oil
  • tiny pinch of fine salt
  • 8 drops lemon juice


  1. Marinate salmon. Place salmon fillets on a plate and drizzle the sake over both sides of the fish. Let the fish sit for 5 minutes.
  2. Fry the salmon. Pat the fish dry with paper towels. Lightly sprinkle salt & pepper on both sides of the fish. Heat oil in a small pan until it’s hot (slightly smoking). Pan fry both sides of each salmon fillet until cooked and lightly seared. When cooled, break cooked salmon to large chunks.
  3. Make salad dressing. In a small bowl or salad sauce container, add (A) and stir/shake to mix well.
  4. Arrange salad. Divide cabbage, tomato and avocado into two salad serving plates. Drizzle salad dressing over the 2 plates of salad.
  5. To serve, break the cooked salmon fillet into big chunks to top the salad. Garnish with shredded nori and chopped green onions.


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One comment on “Salmon Avocado Cabbage Salad”

  1. It looks absolutely delightful! The salmon is perfectly pan seared.

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