Passionate Pink Salmon With Avocado Salsa…

Kikkoman creates the Food of Love...

Did you know that salmon is considered an aphrodisiac?

It is thought that the omega-3 in this tasty fish helps to raise levels of the happy hormone seratonin in the brain and Vitamin B12 also elevates mood. 

So with St Valentine’s Day, just around the corner on the 14th February what could be better than making your loved one a sensual salmon dish for supper?

Kikkoman Soy Sauce has the perfect recipe: Passionate Pink Salmon with Avocado Salsa. 

It is ready in less than 30 minutes so you can spend more time woo-ing! 

 What’s more, the avocado provides a double whammy of omega-3 and vitamins, so it is twice as likely to get you in the mood.

Of course, the best meals are made with top quality ingredients so make sure you choose Kikkoman naturally brewed soy sauce for this dish, as it’s fermented for several months giving a rich, aromatic flavour. 

It is the number one choice of professional and celebrity chefs, whether used as a traditional oriental condiment or all-purpose seasoning in Western dishes.

How To Make Passionate Pink Salmon with Avocado Salsa:

Serves 2

Preparation time: 15min; cooking time: 10-12min

Per serving: 413kcals, 26.9g fat


  • 2 salmon fillets, skin on
  • 3 tbsp Kikkoman Soy Sauce
  • 1tbsp sunflower oil
  • 1 avocado, peeled and chopped
  • 75g ripe cherry tomatoes, halved
  • 400g can cannellini beans, drained
  • ¼ cucumber, deseeded and finely chopped
  • ¼ red onion, finely chopped
  • 1tbsp freshly chopped coriander, plus extra to garnish
  • 2 tsp red wine vinegar
  • 2tbsp extra virgin olive oil
  • Lime wedges, to serve

What to do:
1 Place the salmon in a dish and pour over 2tbsp of Kikkoman Soy Sauce and the sunflower oil. Leave to marinate.

2 For the salsa, put the avocado, tomatoes, beans, cucumber and red onion in a bowl with the coriander. Whisk together the red wine vinegar, extra virgin olive oil and the remaining soy sauce. Drizzle over the salsa and toss gently to mix.

3. Heat a non-stick frying pan and dry fry the salmon skin-side down for 5min until crisp. Turn over and continue to fry for 3-5min until opaque and still just pink in the middle.

4 Divide the salmon and salsa among four plates, garnish with a sprig of coriander and serve each with a wedge of lime.

A splash in your cooking will lift the flavour of all the other ingredients and add that special je ne sais quoi. 

Guest post c/o Kikkoman. You can find this product in supermarkets priced around £2.69, and for recipes and news visit Kikkoman and @KikkomanUK on Twitter

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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