Seared Salmon with Miso Slaw

Ingredients
- 2 large handfuls red cabbage, shredded
- 2 large handfuls green cabbage, shredded
- 1 celery stalk, finely chopped
- 1 carrot, grated
- 3 spring onions, finely sliced
- 1/4 cup coriander leaves, roughly chopped
- 1/4 cup roasted salted peanuts, roughly chopped. Plus extra to garnish (optional)
- 4 x 130g Ocean Blue Salmon Portions,Skin On
- 1 Tbsp oil
- Salt, to taste
- Dressing ingredients
- 1/4 cup neutral flavoured oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp white miso paste
- 1 tsp Dijon mustard
- 1 tsp grated fresh ginger
- 1 clove garlic, finely chopped
Method
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1. Combine the cabbages, celery, carrot, spring onion, coriander and peanuts in a salad bowl.
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2. To make the miso dressing, whisk together the oil, lemon juice, miso, mustard, ginger and garlic. Pour over slaw, mix to combine and set aside.
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3. Heat a large non-stick frying pan over a high heat, brush the salmon fillets with oil and season with salt.
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4. Cook the salmon skin-side down for 4-5 minutes before carefully turning over and cooking the top for 2 minutes, or until cooked to your liking. It will flake easily when fully cooked.
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5. Serve salmon with slaw on the side, sprinkled with extra peanuts, if desired.
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Tip:
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For the neutral oil, try using canola or rice bran.
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PER SERVE
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• Energy 2508Kj • Protein 28g • Total Fat 51g • Saturated Fat 8g • Carbohydrates 7g • Sugars 5g • Sodium 1005mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.