Sesame-Crusted Salmon & Rainbow Slaw
with Coriander & Sesame Dressing
Bring a pop of colour to your dinner table with this crunchy rainbow slaw, tossed through sesame dressing and topped with crispy, sesame-crusted salmon. Packed with flavour and texture, this delicious meal is sure to go down a treat!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Slaw Mix
1 packet
Coriander
1
Cucumber
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Spread mixed sesame seeds over a board or plate.
• Pat salmon dry with paper towel, then drizzle with olive oil and season |with salt and pepper on both sides. Press salmon into sesame seeds, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop coriander.
• In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil.
• Add slaw mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide rainbow slaw between bowls.
• Top with sesame-crusted salmon to serve. Enjoy!
