Salmon salad with grapes, cabbage and coriander






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30 minutes


The salad

    1. 2/3 of a scallion
    2. 5 large carrots
    3. Chinese radish, corresponding to the same amount as the carrots
    4. 1 cucumber

      The fish

        1. A whole side of salmon (4-500 grams)
        2. 1.5 dl 'less salt' soy (use 1 dl if you only have regular soy)
        3. 1 large tablespoon of brown sugar
        4. 1 tablespoon rice wine vinegar
        5. 1 clove of garlic
        6. 2 tbsp ketchup
        7. 1 tsp ginger
        8. 1 tablespoon sesame oil


            1. 1 small finely chopped red onion or shallot
            2. Finely chopped chilli - according to temperament
            3. 2 tsp grated ginger
            4. 1 tablespoon brown sugar
            5. 1 teaspoon mustard
            6. The juice from 4 limes
            7. 1 small dl peanut oil (neutral oil can also be used)
            8. 1.5 tbsp fish sauce
            9. Salt and pepper
            10. Finely chopped coriander - a good handful


                1. Lime boats
                2. Chopped coriander
                3. Chopped Thai basil
                4. Sesame seeds
                5. Grape (fillets or where the white has been peeled off)

                  The salad

                  • Cut carrots and Chinese radish into thin sticks.
                  • Remove the soft inside of the cucumber and cut it into slightly larger sticks than the carrots and Chinese radish.
                  • Place in one bowl - it must be turned with marinade later.
                  • Finely chop the scallion and place it at the bottom of the dish in which you want to serve the dish.

                  The fish

                  • Put all the parts - except salmon - in a pot. This should become a teriyaki-inspired marinade.
                  • Cook it slowly until it has a ketchup-like consistency.
                  • Spread it over the salmon side and put it in the oven: 220 grams top/bottom heat for 12 minutes.
                  • Let it cool before serving.


                  • Mix all the ingredients together and let it soak for at least half an hour.
                  • Then spread over the carrots, Chinese radish and cucumber (this should preferably be done a relatively short time before serving, as the vegetables will otherwise become 'soft').


                  • Place scallions in the bottom of a dish.
                  • Put the marinated vegetables on top. You can put the marinade that is left in the bowl in a small bowl and serve on the side, so that you can add more if you wish.
                  • Spread the salmon on top of the vegetables and sprinkle with sesame seeds.
                  • Spread the grappa over the salad.
                  • Sprinkle with chopped coriander and Thai basil (1 part Thai basil, 2 parts coriander)
                  • Sprinkle with chopped chilli and spread the lime wedges over.
                  • And go ahead!

                  Tip: if you would like a little more 'filling' in the dish, you can add rice noodles at the bottom.

                  Finally, send us pictures if you go to war with the court. You can also tag us on Instagram: @_Seramikku :-)



                  Serve with...

                  Our history

                  We love when service helps to complete any dish and set the mood for the meal. At Seramikku, you can put together your own unique collection of Japanese ceramics, which you can use for serving your favorite dishes.

                  All ceramics are handpicked from Japan and come in limited quantities. Regardless of whether you prefer the ceramics to be the same - or are more into mixing different items - the selection consists of unique styles. We like the idea that you get something very special to put on your shelves at home.

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