with Charred Corn & Sesame Dressing
Bring a pop of colour to your dinner table with this crunchy rainbow slaw, tossed through sesame dressing and topped with crispy, sesame-crusted salmon. Packed with flavour and texture, this delicious meal is sure to go down a treat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
Sesame Dressing
1 packet
Mixed Sesame Seeds
1 sachet
Cucumber
1
Salmon
560 g
Coriander
1 packet
Sweetcorn
1 tin
• Spread mixed sesame seeds over a board or plate. • Pat salmon dry with paper towel then drizzle with olive oil and season 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. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop coriander. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide sesame-crusted salmon and Asian rainbow slaw between plates to serve. Enjoy!
3310
kJ
Energy (kJ)
792
kcal
Calories
54.4
g
Fat
9.2
g
of which saturates
13.2
g
Carbohydrate
8.5
g
of which sugars
5.8
g
Dietary Fibre
61.8
g
Protein
0
mg
Cholesterol
391
mg
Sodium
