Crispy Salmon With Zucchini Salad

• 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 Taste.com.au