TOTAL TIME: 25 MIN
CALORIES/SERVING: 361 Calories per serving
2 bunches of asparagus, trimmed, halved 3 zucchini, trimmed, peeled into ribbons 1/2 cup fresh mint leaves 1/2 cup fresh coriander leaves 1 fresh long red chilli, deseeded, thinly sliced 4 (150g each) salmon fillets 1 1/2 tbsp salt-reduced soy sauce 1 1/2 tbsp mirin 1 tsp finely grated fresh ginger 1/2 tsp sesame oil
1. Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water. Place asparagus, zucchini, mint, coriander, and chili in a large bowl. Gently toss to combine.
2. Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook 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.
Calories 361 cal
Total Fat 18.9g
- saturated 3.1g
- sugars 8.8g