Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Sesame crusted salmon with Asian coleslaw


Ingredients

  • ½ small wombok (chinese
  • Cabbage), shredded
  • 1 capsicum, thinly sliced
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 3 teaspoons sugar
  • 4 x 125g salmon fillets, skin removed
  • 2 tablespoons sesame seeds
  • 1 cup coriander leaves, plus extra to serve
  • lime wedges, to serve
  • Kj 1120, fat 14g, sat fat 3g.

Method

  1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat.
  2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked.
  3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...