Salmon with Vietnamese coleslaw
2
| Cook | 7 min |
- Green beans, 1 cup(s), chopped
- Extra virgin olive oil, 1 teaspoon(s)
- Atlantic salmon fillet, raw, 200 g, 2 x 100g fillets
- Pepper, any type, ground, 1 pinch(es)
- Coleslaw salad mix, without dressing, 2 cup(s)
- Chickpeas, canned, no added salt, ⅔ x 400g can(s) (drained)
- Bean sprouts, 1 cup(s), washed
- Red onion, ¼ medium, diced
- Fresh mint, ¼ cup(s), leaves
- Coriander, 1 sprig(s), leaves only, chopped roughly
- Sesame oil, 1 teaspoon(s)
- Garlic, 1 clove(s), peeled, minced or crushed
- Tamari, salt reduced, 1 teaspoon(s)
- White wine vinegar, 2 teaspoon(s)
- Lemon, ¼ lemon(s), juiced
Method
Prepare a large bowl with cold water, Boil a large pot of water, add beans and cook for 3 to 4 minutes, drain well and immediately place in ice water to stop cooking. Set aside.
Heat ½ teaspoon of oil in a frying pan over medium heat. Pat dry salmon, season and cook for 2 to 3 minutes each side.
Whilst the salmon is cooking, in a large bowl, combine coleslaw, beans, chickpeas, bean sprouts, onion, mint and coriander. In a shallow bowl or jar, whisk together remaining ½ teaspoon of oil, sesame oil, garlic, tamari, white wine vinegar and lemon juice. Add dressing to salad and toss to combine. Divide the coleslaw into two bowls and top with the pan-fried salmon.
TIP: In a pan, toast 1 tablespoon of unsalted peanuts and sprinkle over the top before serving to add a nice crunch.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 444 |
| Protein | 31.7 g |
| Total fat | 22.1 g |
| - Saturated fat | 4.6 g |
| Total carbohydrates | 22.6 g |
| - Total sugars | 9.5 g |
| Fibre | 15.1 g |
| Sodium | 217 mg |