Sesame-crusted salmon with coleslaw

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Sesame-crusted salmon with coleslaw

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  • 0:20 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Raisins add sweetness to our crunchy slaw, teamed with delicious sesame fish.

Featured in
Easter, Main recipes

Ingredients

  • 200g (about 2 cups) thinly sliced green cabbage
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, trimmed, thinly sliced
  • 50g (1/4 cup) raisins
  • 65g (1/4 cup) Neil Perry Fresh Aioli Mayonnaise
  • 40g (1/4 cup) sesame seeds
  • 4 skinless salmon fillets
  • 1 tablespoon peanut oil

Method

  • Step 1
    Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.
  • Step 2
    Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.
  • Step 3
    Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon.

  • Low carb
  • Low sodium
  • Lower gi

Nutrition

  • 2810 kj

    Energy

  • 49g

    Fat Total

  • 10g

    Saturated Fat

  • 6g

    Fibre

  • 43g

    Protein

  • 108mg

    Cholesterol

  • 221.42mg

    Sodium

  • 13g

    Carbs (sugar)

  • 13g

    Carbs (total)

All nutrition values are per serve
  • Author: Kim Meredith
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au

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