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How to make Crispy salmon with zucchini salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 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

Method

  • 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.