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Crispy salmon with zucchini salad
Crispy salmon with zucchini salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Boost salmon's flavor with fresh herbs, zero fat, and minimal calories.
Ingredients:
  • 2 bunches asparagus, trimmed, halved
  • 3 zucchini, trimmed, peeled into ribbons
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 1 fresh long red chilli, deseeded, thinly sliced
  • 4 (150g each) salmon fillets
  • 31.50 gm salt-reduced soy sauce
  • 30.00 ml mirin
  • 1 tsp finely grated fresh ginger
  • 1/2 tsp sesame oil
Instructions:
  • Cook asparagus in boiling water until tender, then cool it down quickly under cold water. Combine asparagus, zucchini, mint, coriander, and chili in a large bowl, gently tossing everything together.
  • Heat a large non-stick frying pan over high heat. Spray with oil and sear the salmon, skin-side down, until crisp (2-3 minutes). Flip and cook for 2 more minutes for medium doneness, or to your preference.
  • In a small bowl, mix the soy sauce, mirin, ginger, and sesame oil. Serve the salad on plates, top with salmon, and drizzle with the dressing.

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