CRISPY SALMON W/ ZUCCHINI SALAD

CRISPY SALMON W/ ZUCHINNI SALAD
Serves 4
Fresh herbs add a huge dose of flavour to the salmon, leftovers can be used the next day.
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Ingredients
  1. 2 bunches asparagus, trimmed, halved [ or 400g snow peas]
  2. 3 zucchini, trimmed, peeled into ribbons
  3. 1/2 cup fresh mint leaves
  4. 1/2 cup fresh coriander leaves
  5. 1 fresh long red chilli, deseeded, thinly sliced
  6. 4 (150g each) salmon fillets
  7. 1 1/2 tbs salt-reduced soy sauce
  8. 1 1/2 tbs mirin
  9. 1 tsp finely grated fresh ginger
  10. 1/2 tsp sesame oil
Instructions
  1. Blanch the asparagus [or snow peas] in a saucepan of boiling water until just tender. Drain. Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently toss to combine.
  2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with olive oil. Cook the salmon skin-side down, for 2-3 minutes or until crisp. Turn and cook for a further 2 minutes for medium or until cooked to your liking.
  3. Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.
Notes
  1. Make dressing and salad ahead and put together just before serving.
Adapted from Taste.com
Adapted from Taste.com
DIANA MILNES http://dianamilnes.com/

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