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!
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
Coriander
1 tin
Sweetcorn
1
Cucumber
1 packet
Mixed Salad Leaves
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Shredded Wombok
1 sachet
Everything Garnish
(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)
Cooking Steps
• Pat salmon dry with a paper towel, then drizzle with olive oil and season with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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. • Spread Everything garnish in a bowl or plate.• Press salmon into the everything garnish, turning to coat.
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 rainbow cabbage salad and crusted salmon between plates. Tear over coriander to serve. Enjoy!
