Salmon with Asian Slaw & Soy Dressing

  • Serves:
4
  • Prep:
15 min
  • Cook:
10 min

Ingredients

  • 4 medium fillets of salmon (or other fish of choice – e.g. swordfish, cod, snapper, barramundi)
  • 1 tbs extra virgin olive oil

Salad

  • ½ wombok (Chinese cabbage) or 1/4 purple cabbage
  • 4 handfuls of mixed lettuce leaves
  • 1 red capsicum
  • 3 radish
  • 2 medium carrots
  • 2 shallots
  • 1 handful fresh coriander
  • 2tbs sesame seeds
  • 50g raw cashews
  • 1/2 cup edamame beans

Soy Dressing

  • ½ cup salt reduced soy sauce
  • 1 ½ tbs balsamic vinegar
  • 1 tbs sesame oil
  • 1 tbs coconut sugar
  • 4 tbs freshly squeezed lime juice

Method

  1. Add all dressing ingredients to a glass jar and shake well to emulsify. Set aside to let the flavours infuse
  2. Heat a large pan on high heat. Coat the salmon with olive oil, then add to a hot pan, skin side down. Cook until the salmon has changed colour to approximately halfway, then flip and turn the heat down to low-medium to continue to cook through
  3. Meanwhile, prepare your salad in a large bowl. Finely slice the cabbage, capsicum, radish, carrots and shallots. Add to the bowl with the salad leaves.
  4. Pull leaves off the coriander stalks and add to the salad. Toss everything to combine
  5. Heat small frypan on low heat. Add the cashews, constantly moving until starting to turn a golden brown, then add the sesame seeds until starting to turn golden brown. Remove from the heat and tip onto a plate to stop the cooking process
  6. When ready to serve, pour about half of the dressing over the salad and toss together to evenly coat. Add more dressing as required
  7. Garnish with sesame seeds and cashews, serving immediately with salmon.

Top Tip – To keep any leftover salad fresh, don’t cover with dressing. Keep the leftover dressing in a jar and dress immediately before serving

Nutrition

Per Serve

Energy:

2615kJ
(625kcal)

Protein:

43g

Fat:

40g
(saturated 7g)

Carbohydrate:

17g

Fibre:

10g

Sodium:

1215mg

Fruit:

0

serves

Vegetables:

2.5

serves

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