This “warmish” salad has become something of an unintentional fixture in my current cooking repertoire. I love how the soy sauce and miso salty-umami flavours cut through the richness of the fish – a far cry from my first experiences of eating salmon baked in a bed of puff pastry. Despite the fact salmon is definitely a rich meat, this makes it the perfect vehicle for the pickled cucumbers and loads of vegetables for freshness.
Because this salad is best served lukewarm/room temperature, it is easy to prepare in advance if hosting a group for lunch or casual summer dinner. I often pick up the fresh salmon tails or cut pieces from my supermarket as they are often on special despite only being packed that day – in which case I buy enough for four servings and make enough for lunches later. There are certainly a few components to this dish, however I think it would be a shame not to include them all as they work so well together.