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CRISPY SALMON WITH ZUCCHINI SALAD





TOTAL TIME: 25 MIN

SERVINGS: 4

CALORIES/SERVING: 361 Calories per serving


INGREDIENTS


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



METHOD


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.


NUTRITION

Calories 361 cal

Protein 36.1g

Total Fat 18.9g

- saturated 3.1g

Carbohydrate 15.3g

- sugars 8.8g

Sodium 373.7mg

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