with Sesame-Sriracha Dressing
Add some heat to your average side salad by spiking it with this sesame-sriracha sauce. Plate it up with golden salmon and you'll have dinner ready in a flash! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Carrot
1
Coriander
1 packet
Mixed salad leaves
1 packet
Pear
1
Salmon
280 g
Sesame dressing
1 packet
Shredded cabbage mix
1 packet
Sriracha
1 packet
• Set your air fryer to 200°C. Season with salt and pepper. • Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes. • Transfer to a paper towel-lined plate. Season with salt and pepper. No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Season with salt and pepper.
• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.
• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear, carrot and tear in coriander. Toss to coat and season to taste.
• Divide salmon and sesame-sriracha slaw between plates. Enjoy!
1790
kJ
Energy (kJ)
427
kcal
Calories
27.3
g
Fat
4.7
g
of which saturates
12.7
g
Carbohydrate
10.6
g
of which sugars
6.2
g
Dietary Fibre
32.1
g
Protein
0
mg
Cholesterol
477
mg
Sodium
