with Japanese Dressing & Coriander
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
Japanese Dressing
1 packet
Cucumber
1
Slaw Mix
1 packet
Mixed Salad Leaves
1 packet
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.
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop coriander.
• In a large bowl, combine Japanese dressing and 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!
1830
kJ
Energy (kJ)
437
kcal
Calories
32.1
g
Fat
5.3
g
of which saturates
8.6
g
Carbohydrate
6.2
g
of which sugars
2.6
g
Dietary Fibre
31
g
Protein
1.1
mg
Cholesterol
314
mg
Sodium
