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.

If you liked the recipe "Crispy salmon with zucchini salad", tell your friends about it!

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
Posted by

Rate the recipe Crispy salmon with zucchini salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments