With chilli and lime, this spicy salmon salad packs a flavour punch. Simply bake the salmon, then serve with asparagus, zucchini and pumpkin puree for a satisfying meal.
- Serves4
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 4 Coles Tasmanian Salmon Portions Chilli & Lime
- 3 large zucchini, peeled into ribbons
- 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
- 1 bunch mint, leaves picked
- 170g tub Coles Finest Pumpkin, Honey & Almond Dip
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat grill on medium-high. Line a baking tray with foil. Place salmon on the lined tray. Cook under the grill for 10-12 mins or until golden and just cooked through. Coarsely flake.
Step 2
Heat a large greased frying pan over medium-high heat. Stir-fry the asparagus for 2-3 mins or until bright green and tender-crisp. Add the zucchini and cook, tossing gently, for 30 secs. Remove from heat. Coarsely chop half the mint leaves. Add the salmon and chopped mint to the asparagus mixture and toss to combine.
Step 3
Divide the dip among serving plates and spread evenly using the back of a spoon. Top with the salmon mixture. Sprinkle with remaining mint leaves and season with pepper to serve.
