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Vietnamese Recipes

Salmon & Ribbon Slaw

Salmon & Ribbon Slaw

Salmon & Ribbon Slaw

with Sesame-Sriracha Dressing

Get up to $200 off!

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.

Tags:

Air Fryer Friendly

•Calorie Smart

•Under 40g carbs

•Kid Friendly

Allergens:

Fish

•Eggs

•Gluten

•Sesame

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1

Pear

1

Carrot

1 packet

Sriracha

(May be present: Soy.)

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: 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;)

Nutritional Values

Energy (kJ)1987 kJ

Calories474 kcal

Fat30.5 g

of which saturates4.5 g

Carbohydrate16.6 g

of which sugars13.5 g

Dietary Fibre7 g

Protein32.3 g

Sodium646 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer

•Large Non-Stick Pan

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• Divide salmon and sesame-sriracha slaw between plates. Enjoy!

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