Crispy salmon with zucchini salad

Crispy salmon with zucchini salad

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Fresh herbs add a huge dose of flavour to the salmon, with negligible kilojoules and no fat.

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Nutrition information, Main recipes


  • 2 bunches 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 tbs salt-reduced soy sauce
  • 1 1/2 tbs mirin
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp sesame oil


  • Step 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 chilli in a large bowl. Gently toss to combine.
  • Step 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.
  • Step 3
    Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.

  • High protein
  • Low carb
  • Low kilojoule


  • 1425 kj


  • 17g

    Fat Total

  • 4g

    Saturated Fat

  • 3g


  • 38g


  • 6g

    Carbs (total)

All nutrition values are per serve


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

  • Author: Chrissy Freer
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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