Seared Salmon with Miso Slaw

15 minutes + 15 minutes Serves 4

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
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Method

  • 1. Combine the cabbages, celery, carrot, spring onion, coriander and peanuts in a salad bowl.

  • 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.

  • 3. Heat a large non-stick frying pan over a high heat, brush the salmon fillets with oil and season with salt.

  • 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.

  • 5. Serve salmon with slaw on the side, sprinkled with extra peanuts, if desired.

  • Tip:

  • For the neutral oil, try using canola or rice bran.

  • PER SERVE

  • • Energy 2508Kj • Protein 28g • Total Fat 51g • Saturated Fat 8g • Carbohydrates 7g • Sugars 5g • Sodium 1005mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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