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Asian salmon and peach salad

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For a fresh summer dish, try this delicious Asian salmon and peach salad.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Salad of salmon, white peach and lettuce in a bowl


  • 4 (about 100g each) skinless salmon fillets
  • 1 small red onion, very thinly sliced
  • 1 long red chilli, thinly sliced diagonally
  • 1 oak leaf lettuce, leaves separated, coarsely torn
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 4 white peaches, stones removed, cut into wedges
  • 2 tbs coarsely chopped toasted peanuts

Lemongrass dressing

  • ½ stem lemongrass,pale section only, finely chopped
  • 2 tsp finely grated ginger
  • ¼ cup (60ml) lime juice
  • 1 tbs salt-reduced tamari
  • 1 tbs brown sugar
  • ½ tsp sesame oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the lemongrass dressing, place the lemongrass, ginger, lime juice, tamari, sugar and oil in a screw-top jar and shake until well combined.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Season the salmon. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake.
  3. Step 3

    Combine the onion, chilli, lettuce, mint, coriander and peach in a large bowl. Drizzle with dressing. Gently toss to combine.
  4. Step 4

    Divide the salad among serving plates. Top with salmon and sprinkle with peanuts. Serve immediately.