Crispy salmon with zucchini salad

Cooking Fish Crispy salmon with zucchini salad

Fresh herbs add a huge dose of flavour to the salmon, with negligible kilojoules and no fat.

Lables: High protein Low carb Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently toss to combine.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook salmon, skin-side down, for 2-3 minutes or until crisp. Turn and cook for a further 2 minutes for medium, or until cooked to your liking.
  3. Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.

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2 bunches asparagus, trimmed, halved
3 zucchini, trimmed, peeled into ribbons
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 fresh long red chilli, deseeded, thinly sliced
4 salmon fillets
1 1/2 tbs salt-reduced soy sauce
1 1/2 tbs mirin
1 tsp finely grated fresh ginger
1/2 tsp sesame oil

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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