Sesame-Crusted Salmon & Rainbow Slaw
with Japanese Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 sachet
Coriander
280 g
Salmon
(Contains: Fish; )
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs)
1
Cucumber
1 packet
Slaw Mix
1 packet
Mixed Salad Leaves
1
Lime
1
Radish
Nutrition Values
Cooking Steps
• 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 skin-side 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 lime into wedges. • In a large bowl, combine Japanese dressing, a squeeze of lime juice and a drizzle of 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. Serve with any remaining lime wedges. Enjoy!
