Char Siu Salmon & Sesame Pumpkin Salad
with Sesame Dressing Drizzle
- Sesame
- Soy
- Gluten
- Fish
- Eggs
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Mollusc
Jazz up juicy salmon with a sticky char siu sauce that takes just a few minutes to make. Keep up the Cantonese-inspired theme by roasting the pumpkin with a sprinkle of aromatic mixed sesame seeds. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
char siu paste
(Contains: Soy;)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mixed salad leaves
1
carrot
1
pumpkin
1
tomato
1 packet
sesame dressing
(Contains: Sesame, Soy, Gluten, Eggs, Wheat; May be present: Milk.)
Not included in your delivery
olive oil
½ tbs
brown sugar
1 tbs
soy sauce
(Contains: Soy, Gluten;)
3 tbs
water
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into bite-sized chunks. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. Set aside to slightly cool.
TIP: Peel the pumpkin if you prefer!
• While pumpkin is roasting, roughly chop tomato. • Grate carrot. • In a small bowl, combine char siu paste, the brown sugar, the soy sauce and the water.
• Pat salmon dry with paper towel and season both sides. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
• In a large bowl, combine a drizzle of the vinegar and olive oil. • Season, then add mixed salad leaves, tomato and carrot. Set aside.
• Return frying pan to medium-high heat. • Cook char siu mixture, until slightly reduced, 2-3 minutes. • Remove from the heat and stir in any salmon resting juices.
• Add sesame pumpkin to the salad, gently tossing to combine. • Divide the salmon and sesame pumpkin salad between plates. • Spoon char siu sauce over the salmon. • Drizzle sesame dressing over salad to serve. Enjoy!
