Sesame-Crusted Salmon & Cabbage Salad
with Charred Corn & 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!
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
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Coriander
1 tin
Sweetcorn
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 plate or wide, shallow bowl.
• Pat salmon dry with a paper towel, then drizzle with olive oil and season with
salt and pepper on both sides.
• Press salmon into sesame seeds, turning to coat.
• Drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a bowl and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is
hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes
each side.
TIP: Cover the pan with a lid if the kernels are ‘popping’ out.
• Meanwhile, thinly slice cucumber into half-moons.
• In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil.
• Add shredded cabbage mix, charred corn, mixed salad leaves and cucumber.
Toss to coat. Season to taste.
• Divide cabbage salad and sesame-crusted salmon between plates.
• Tear over coriander to serve. Enjoy!
