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Asian Salad with Marinated Salmon

Salads A- A+

Preparation Time: MEDIUM
Serves: 4


  • 400g Open Slices of Salmon
  • 25g Ginger (fresh)
  • 20ml Soya Sauce
  • 150g Frizzy Lettuce
  • 1dl Gallo Reserve Extra Virgin Olive Oil
  • 10ml Lemon Juice
  • Black Pepper from the mill, to taste
  • 4 units Anise Star
  • 10g Red Peppers (malagueta)

Separate the slices of salmon after taking out the back-bone. Place on a baking tray, and irrigate with the mixture of Gallo Reserve olive oil, the soya sauce, the ginger juice (see Chef's Tip), the Star Anise flower, the ground black pepper and the rings of red peppers.
Leave to marinate for about 30 minutes, turn the slices over after 15'. Put the lettuce on the plate with the salmon slice and use the marinade as a sauce.
Decorate with slices of fresh ginger, rings of red peppers and anise stars.

The ginger should be peeled with a tea spoon, grated and then squeezed. The juice is then used in the marinade mixture.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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