Curtis' salmon salad with sesame-miso dressing

Bursting with veggies and golden, sesame-crusted salmon, this salad will be your new summer favourite.

Sesame crusted miso salmon on a bed of veggie salad

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

Gluten-free
Egg-free
Lactose-free
Peanut-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.