Sesame crusted salmon with Asian coleslaw

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Asian; Modern Australian

Healthy options: Low carb; Low cholesterol; Low fat; Low GI; Healthy

Serves: 4

Type: Kids; Easy; Seafood; Family

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Kitchen friendly view

Sesame crusted salmon with Asian coleslaw

Photography: Andrew Lehmann

By Suzanne Gibbs

Ingredients

½ small wombok (Chinese
cabbage), shredded
1 capsicum, thinly sliced
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 teaspoons sugar
4 x 125g salmon fillets, skin removed
2 tablespoons sesame seeds
1 cup coriander leaves, plus extra to serve
lime wedges, to serve

Preparation method

1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat.

2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked.

3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.

Tip: Children may find fresh salmon a little strong, so try white fish fillets such as blue-eye or warehou instead.

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Smoked salmon and cucumber salad

Colcannon with salmon and fried eggs

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