Bursting with veggies and golden, sesame-crusted salmon, this salad will be your new summer favourite.
Serves44
Cook time10 mins10 minutes
Prep time20 mins20 minutes
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
