Sesame seed salmon & ginger greens
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2
| Prep | 5 min | |
| Cook | 10 min |
- Atlantic salmon fillet, raw, 200 g, cut into 2cm pieces
- Soy sauce, salt-reduced, 1 tablespoon(s)
- Sesame seeds, any type, 1 tablespoon(s)
- Extra virgin olive oil, 2 teaspoon(s)
- Celery, 4 stalk(s), cut into thick matchsticks
- Coleslaw salad mix, without dressing, 2 cup(s)
- Green capsicum, 1 capsicum(s), sliced
- Lentils, canned, no added salt, ⅔ x 400g can(s) (drained)
- Ginger, minced or crushed, 1 tablespoon(s)
Method
Mix salmon, soy sauce, and sesame seeds together in a medium bowl.
Heat one teaspoon of oil in a medium non-stick frying pan over medium-high heat. Cook salmon mixture, carefully turning occasionally, for 3 to 4 minutes or until salmon is just cooked through and golden. Transfer to serving plates.
Heat remaining teaspoon of oil in same pan over high heat.
Add celery, cabbage, capsicum, lentils and ginger. Cook, stirring constantly, for 2 minutes (adding 1 to 2 tablespoons water) or until vegetables are just tender.
Transfer vegetable mixture to same plates with salmon. Serve.
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 | 2.7 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 2 |
| Indulgences | 0 |
| Calories | 485 |
| Protein | 32.3 g |
| Total fat | 26 g |
| - Saturated fat | 5.7 g |
| Total carbohydrates | 21.3 g |
| - Total sugars | 10.7 g |
| Fibre | 13.6 g |
| Sodium | 562 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series