Curtis Stone's salmon salad with sesame-miso dressing
Bursting with veggies and golden, sesame-crusted salmon, this salad will be your new summer favourite.
Serves
4
Prep
20m
Cooking
10m
Ingredients
- 4 Coles Australian Skinless Salmon Portions
- 2 tbs sesame seeds
- 2 tbs vegetable oil
- 1 green oak lettuce, leaves separated
- 200g cherry tomatoes, halved
- 1 avocado, stoned, peeled, sliced
- 1/2 cup (75g) roasted unsalted cashews, coarsely chopped
- 1/4 cup coriander sprigs
- 1/4 cup mint sprigs
Sesame-miso dressing
- 1/3 cup (95g) Greek-style yoghurt
- 1/3 cup (80ml) rice wine vinegar
- 1/4 cup (85g) miso paste
- 2 tbs vegetable oil
- 1 1/2 tbs soy sauce
- 1 tbs caster sugar
- 2 tsp finely grated ginger
- 1 tsp sesame oil
Method
STEP 1
To make the sesame-miso dressing, in a blender, combine the yoghurt, vinegar, miso, vegetable oil, soy sauce, sugar, ginger and sesame oil and blend until smooth. (Alternatively, whisk the ingredients in a bowl – the dressing will just be less creamy.)
STEP 2
Sprinkle salt all over salmon. Place sesame seeds on a plate. Press the top side of the salmon portions into sesame seeds to coat. Heat the vegetable oil in a large non-stick frying pan over medium heat. Add the salmon, sesame-side down, and cook for 3 mins or until sesame seeds are toasted and golden brown. Flip salmon over and cook for a further 2-3 mins or until the salmon is cooked through with a rosy centre.
STEP 3
Arrange the lettuce leaves on a serving platter. Sprinkle the tomatoes, avocado, cashews, coriander and mint over the lettuce. Top with salmon and drizzle with some of the sesame-miso dressing. Serve salad with remaining sesame-miso dressing.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
