THE DAIRY KITCHEN
Grilled Salmon with Apple, Lime and Yoghurt Slaw
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
10 MINS
Shake up your mid week meals with this refreshing apple slaw served with crisp salmon
Ingredients
1/4 red cabbage, finely shredded1 Granny Smith apple, cut into julienne strips
75g snow peas, trimmed and cut into julienne strips
2 tablespoons chopped coriander leaves
1 cup reduced fat natural yoghurt
1 teaspoon finely grated lime rind
2 teaspoon lime juice
4 x 140g pieces Atlantic salmon fillets
1 teaspoon sesame oil
200g buckwheat soba noodles, cooked and chilled, for serving
2 teaspoons toasted sesame seeds
8 sprigs coriander, extra
Nutrition (per serve)
| Energy (kj) | 1789 |
| Sugars (g) | 9.7 |
| Protein (g) | 43.3 |
| Dietry Fibre (g) | 5.2 |
| Fat Total (g) | 16.9 |
| Sodium (mg) | 212 |
| Saturated (g) | 3.5 |
| Calcium (mg) | 164 |
| Carbohydrates (g) | 22.5 |
| Iron (mg) | 1.9 |
Method
- Combine cabbage, apple, snow peas and coriander in a large bowl.
- Mix yoghurt, lime rind and juice in a small bowl to make a dressing. Pour two thirds of the dressing over the salad and gently toss to combine.
- Coat salmon in sesame oil and cook skin side down in a hot frypan for 4-5 minutes. Turn and cook for a further 3 minutes until almost cooked through.
- Divide soba noodles between 4 serving plates, top with salmon and coleslaw, drizzle with remaining dressing, sprinkle with sesame seeds and top with extra coriander.
