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Crispy Salmon With Zucchini Salad

Yields1 Serving

 2 bunches, asparagus, trimmed & halved
 3 zucchini trimmed, peeled into ribbons
 ½ cup fresh mint leaves
 ½ cup fresh coriander leaves
 1 deseeded, thinly sliced long red chilli
 4 salmon fillets x (150g each)
 1 ½ tbsp salt-reduced soy sauce
 1 ½ tbsp mirin
 1 tsp finely grated fresh ginger
 ½ tsp sesame oil

Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water.


Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently toss to combine..


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.


Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.

Notes: To ensure crispy skin on your salmon, pat dry with paper towel before cooking.
Nutrition Facts

Serving Size 150 grams

Amount Per Serving
Calories 1425
% Daily Value *
Total Fat 17g27%

Saturated Fat 4g20%
Total Carbohydrate 6g2%

Dietary Fiber 3g12%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.