Spicy Sambal Salmon & Carrot Salad
with Lime & Coriander
Calories
:
408 kcalProtein
:
30.4g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Fish
Take your tastebuds on a trip to the Indonesian tropics with these delicate salmon, pan-seared and smothered in a punchy sambal for a spicy kick. This vibrant dish is perfectly balanced by a zesty lime, tomato and carrot ribbon salad with refreshing cucumber, making for a light and fragrant meal the whole whānau will love.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Salmon
(Contains: Fish)
1
Cucumber
1
Carrot
1
Tomato
1
Lime
1 packet
Mixed Salad Leaves
1
Sambal
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
Nutrition
Energy (kJ)1710 kJ
Calories408 kcal
Fat27.9 g
of which saturates5 g
Carbohydrate5.9 g
of which sugars4.5 g
Dietary Fibre5 g
Protein30.4 g
Cholesterol1.1 mg
Sodium209 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
2
- Meanwhile, thinly slice cucumber into rounds.
- Using a vegetable peeler, peel carrot into ribbons.
- Cut tomato into thin wedges.
- Slice lime into wedges.
3
- Just before serving, in a large bowl, combine a drizzle of olive oil and a generous squeeze of lime.
- Add mixed salad leaves, carrot ribbons, cucumber and tomato. Toss to coat and season to taste
TIP: Toss the salad just before serving to keep the leaves crisp.
4
- Divide lime-tomato salad between bowls.
- Top with salmon and dollop over sambal.
- Tear over coriander to serve. Enjoy!
SPICY! The sambal is hot, use less if you're sensitive to heat!
