Crispy salmon with zucchini salad

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

Recipe «Crispy salmon with zucchini salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.