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
Cucumber
1
Slaw Mix
1 packet
Mixed Salad Leaves
1 packet
Radish
1
Lemon
1
Mixed sesame seeds
sachet
Olive oil
1 drizzle
Vinegar
1 drizzle
• 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.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
IF YOU HAVE A BBQ: Preheat to medium-high heat. In a medium bowl, combine salmon, a drizzle of olive oil and a pinch of salt and pepper. Place salmon skinside down first on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side.
• Meanwhile, thinly slice cucumber and radish into half-moons.
• Slice lemon into wedges.
• In a large bowl, combine Japanese dressing, a squeeze of lemon juice and a drizzle of vinegar and olive oil.
• Add slaw mix, mixed salad leaves, radish and cucumber. Toss to coat. Season to taste.
• Divide sesame-crusted salmon and rainbow slaw between plates.
• Tear over coriander.
• Serve with any remaining lemon wedges. Enjoy!
1870
kJ
Energy (kJ)
447
kcal
Calories
32.2
g
Fat
5.3
g
of which saturates
9.4
g
Carbohydrate
7
g
of which sugars
3.5
g
Dietary Fibre
31.2
g
Protein
1.1
mg
Cholesterol
317
mg
Sodium
with Japanese Dressing & Coriander
with Japanese Dressing & Lemon