Sesame-Crusted Salmon & Rainbow Slaw
with Sesame Dressing- Sesame
- Fish
- Eggs
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Crustaceans
- Mollusc
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.*
Ingredients
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1
cucumber
1 packet
sesame dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat; May be present: Milk.)
1 packet
deluxe salad mix
1 packet
mixed salad leaves
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Spread mixed sesame seeds in a bowl or plate. • 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.
• 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.
• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add deluxe salad mix, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide rainbow slaw and sesame-crusted salmon between plates to serve. Enjoy!
