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
Coriander
1 sachet
Salmon
280 g
Asian Chilli Dressing
1 packet
Peeled Prawns
200 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 with salt and pepper 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.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to bowl and set aside.
• In the same pan, heat a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Meanwhile, thinly slice cucumber into half-moons.
• In a large bowl, combine Asian chilli dressing and a drizzle of vinegar and olive oil.
• Add slaw mix, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide sesame-crusted salmon, prawns and rainbow slaw between plates to serve. Enjoy!
2030
kJ
Energy (kJ)
486
kcal
Calories
27.9
g
Fat
5.1
g
of which saturates
11.5
g
Carbohydrate
9
g
of which sugars
3.6
g
Dietary Fibre
44.6
g
Protein
1.1
mg
Cholesterol
896
mg
Sodium
with Japanese Dressing & Coriander