Name: Seared salmon with miso slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large handfuls shredded red cabbage; 2 large handfuls shredded green cabbage; 1 stalk celery, finely chopped; 1 carrot, grated; 3 spring onions, finely sliced; 1/4 cup coriander leaves; 1/4 cup roasted salted peanuts; 4 x 150g salmon fillets, skin on; sea salt; 1 tablespoon oil; Lemon miso dressing; 1/2 cup neutral flavoured oil; 2 tablespoon fresh lemon juice; 2 tablespoon white miso paste; 1 teaspoon Dijon mustard; 1 teaspoon grated fresh ginger; 1 clove garlic, finely chopped

Seared salmon with miso slaw

Looking for your next weeknight winner? This recipe ticks all the boxes. Tender seared salmon and crunchy miso slaw come together to create a healthy dinner that can be on the table in just 30 mins

Serves 4

Prep

15M

Cook

15M

Total

30M

This recipe first appeared in Food magazine.

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Ingredients

2 large handfuls shredded red cabbage

2 large handfuls shredded green cabbage

1 stalk celery, finely chopped

1 carrot, grated

3 spring onions, finely sliced

1/4 cup coriander leaves

1/4 cup roasted salted peanuts

4 x 150g salmon fillets, skin on

sea salt

1 tablespoon oil

Lemon miso dressing

1/2 cup neutral flavoured oil

2 tablespoon fresh lemon juice

2 tablespoon white miso paste

1 teaspoon Dijon mustard

1 teaspoon grated fresh ginger

1 clove garlic, finely chopped

Method

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

2.Make the lemon miso dressing (see below). Pour over slaw and set aside.

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

4.Cook, skin-side down, for 4-5 minutes before carefully turning over and cooking the top for 2 minutes, or until done to your liking.

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

Lemon miso dressing

6.Whisk together the oil, juice, miso, mustard, ginger and garlic.

For the neutral oil try canola or rice bran. Any leftover slaw can be covered and refrigerated for up to three days. – Try miso glazed salmon; mix 1 tablespoon each of white miso paste, soy sauce, brown sugar and oil with 1 teaspoon grated fresh ginger. Brush over the salmon and marinate for at least 15 minutes before cooking. PER SERVE Energy 570kcal, 2386kj • Protein 36g • Total Fat 43.6g • Saturated Fat 6.3g • Carbohydrate 5.9g • Fibre 4.6g • Sodium 550mg

Note

Women's Weekly Food

Ingredients

Method

Lemon miso dressing

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