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Sesame salmon
1
- Atlantic salmon, farmed, 3 oz(s) (3oz)
- Extra virgin olive oil, 1 tsp(s) (0.2oz)
- Ginger, minced, 1 tsp(s) (0.1oz)
- Napa cabbage, shredded, 1 cup(s) (2.5oz)
- Carrot, shredded, 0.25 cup(s) (1oz)
- Sweet chili sauce, low-sodium, 2 tsp(s) (0.4oz)
- Soy sauce, low-sodium, 2 tsp(s) (0.3oz)
- Red onion, chopped, 1.5 tbsp(s) (0.5oz)
- Cucumber, 0.5 medium, sliced (3.5oz)
- Sesame seeds, 1 tsp(s) (0.1oz)
- Black pepper, 1 dash(es)
Method
Season salmon to taste.
Heat a non-stick frying pan over medium heat. Place salmon skin-side down first, cook for 2 to 3 minutes, flip, and do the same on the other side. Transfer to a plate and cover.
Clean frying pan and return to medium-high heat. Add olive oil and ginger and cook for 1 minute. Add cabbage, carrot, sweet chilli sauce and soy sauce. Cook for a further 1 to 2 minutes or until cabbage is slightly wilted. Add onion and cook for another 30 seconds.
Spoon cabbage mixture into a bowl, mix through cucumber and place salmon fillet on top, sprinkle with sesame seeds and season to taste.
Alternately, you can shred the salmon using a fork and mix it in with the cabbage mixture.
Food Groups
|
V
|
1.6 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
1.2 |
|
S
|
0.3 |
Nutrition Facts
| Calories | 299 |
| Total Fat | 17.8 g |
| - Saturated Fat | 3.5 g |
| Cholesterol | 46.8 mg |
| Sodium | 378 mg |
| Total Carbohydrate | 15.4 g |
| - Dietary Fiber | 2 g |
| - Total Sugars | 7.8 g |
| -- Added Sugars | 0 g |
| Protein | 20.6 g |
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