Crispy Salmon With Zucchini Salad

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1 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.

With thanks to

Crispy Salmon With Zucchini Salad