with Japanese Dressing & Lemon
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Sesame seeds
1 sachet
Coriander
1 sachet
Salmon
280 g
Japanese Dressing
1 packet
Peeled Prawns
200 g
Cucumber
1
Slaw Mix
1 packet
Mixed Salad Leaves
1 packet
Radish
1
Lemon
1
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 Japanese 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!
2050
kJ
Energy (kJ)
490
kcal
Calories
28.1
g
Fat
4.8
g
of which saturates
10.4
g
Carbohydrate
8
g
of which sugars
4.5
g
Dietary Fibre
44.9
g
Protein
1.1
mg
Cholesterol
969
mg
Sodium
with Japanese Dressing & Coriander
