Salmon with Asian Slaw & Soy Dressing
4 medium fillets of salmon (or other fish of choice - e.g. swordfish, cod, snapper, barramundi)
1 tbs extra virgin olive oil
½ wombok (Chinese cabbage) or 1/4 purple cabbage
2 handfuls of mixed lettuce leaves
2 medium carrots
1 handful fresh coriander
2tbs sesame seeds
50g raw cashews
Optional: Edamame beans
½ cup salt reduced soy sauce
1 ½ tbs balsamic vinegar
1 tbs sesame oil
2 tbs coconut sugar
4tbs freshly squeezed lime juice
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 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 sesame seeds and cashews, constantly moving until turning golden brown and arromatic.
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
NUTRITION Per Serve
2530kJ (605kcal), 41g protein, 39g fat (7g saturated), 18g carbohydrate, 9g fibre, 1218mg sodium
Fruit: 0 serves Vegetable: 0.25 serves
Tip - To keep any leftover salad fresh, don't cover with dressing. Keep leftover dressing in a jar and dress immediately before serving