with Asian-Style Dressing
Tonight’s dinner just got a serious glow-up! Who can resist a crunchy sesame coating on blushing pink salmon? We’ll keep the sides simple with a zesty Asian slaw — a crisp, colourful mix of slaw and salad, tossed in a tangy Japanese dressing. A total showstopper for your taste buds!
Allergens
Utensils
Tags
Sesame seeds
1 sachet
Asian Chilli Dressing
1 packet
Coriander
1 sachet
Salmon
560 g
Cucumber
1
Slaw Mix
1 packet
Mixed Salad Leaves
1 packet
Mixed sesame seeds
sachet
• Spread sesame seeds over a board or plate.
• Pat salmon dry with paper towel then drizzle with olive oil and season on both sides. Press salmon into sesame seeds, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded.
• Meanwhile, thinly slice Lebanese cucumber into half-moons. Roughly chop coriander.
• In a large bowl, combine Asian chilli dressing, a drizzle of vinegar and olive oil.
• Add slaw mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide rainbow slaw between bowls. Top with sesame-crusted salmon to
serve. Enjoy!
2990
kJ
Energy (kJ)
714
kcal
Calories
49.8
g
Fat
9.1
g
of which saturates
10.5
g
Carbohydrate
8
g
of which sugars
2.6
g
Dietary Fibre
58.9
g
Protein
2.2
mg
Cholesterol
308
mg
Sodium
