Double Sesame-Crusted Salmon & Rainbow Slaw
with Coriander & Sesame Dressing
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
Shredded Cabbage Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
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.)
1
Cucumber
560 g
Salmon
1 packet
Coriander
1 tin
Sweetcorn
Cooking Steps
• Spread mixed sesame seeds over a board or plate. • Pat salmon dry with paper towel then drizzle with olive oil and season 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. TIP: Cook in batches if your pan is getting crowded.
• 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 deluxe salad mix, mixed salad leaves, cucumber and coriander. Toss to coat. Season to taste.
• Divide sesame-crusted salmon and Asian rainbow slaw between plates to serve. Enjoy!
