Salmon & Ribbon Slaw
with Sesame-Sriracha Dressing- Fish
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Mollusc
- Soy
- Milk
Add some heat to your average side salad by spiking it with this sesame-sriracha sauce. Plate it up with golden salmon and you'll have dinner ready in a flash! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Salmon
(Contains: Fish, Crustaceans, May contain traces of allergens, Mollusc;)
1
Pear
1
Carrot
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens;)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat, May contain traces of allergens, Milk;)
1 packet
shredded cabbage mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Set your air fryer to 200°C. Season with salt and pepper. • Place salmon skin-side up into the air fryer basket and cook until just cooked through, 10-12 minutes. • Transfer to a paper towel-lined plate. Season with salt and pepper.
No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Season with salt and pepper.
• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.
• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear, carrot and tear in coriander. Toss to coat and season to taste.
• Divide salmon and sesame-sriracha slaw between plates. Enjoy!
