Seared salmon with cucumber & tomato sambal

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(13)
Main Meals (Dinners)
2 peopleServes
2
Prep   5 min
Cook   25 min
  • Pumpkin, any type, 400 g, e.g jap, skin on, thinly sliced
  • Olive oil, 2 teaspoon(s)
  • Asparagus, ½ bunch(es), thinly sliced crossways
  • Cucumber, 1 cucumber(s), diced
  • Cherry tomatoes, 10 regular cherry tomato(es), halved
  • Ginger, fresh, 2 teaspoon(s), grated
  • Sweet chilli sauce, 1 tablespoon(s)
  • Lime, ½ lime(s), juiced
  • Coriander, ½ cup(s), chopped
  • Atlantic salmon fillet, raw, 300 g, 2x150g fillets
  • Baby spinach, 2 cup(s)

Method

Preheat oven to 220°C fan forced.

Arrange pumpkin on a roasting tray in a single layer. Drizzle lightly with half the olive oil and season to taste. Roast 20 minutes until golden and tender. Alternatively for a quicker method, place pumpkin in microwave-safe dish, add a splash of water and cover. Microwave for 2 minutes, check and cook further until pumpkin is soft. Drain water before serving.

Meanwhile, for the sambal, place the asparagus in a heatproof bowl, cover with boiling water, stand for 3 minutes then drain. Refresh in cold water, drain well. Return to the bowl and stir in the remaining sambal ingredients (cucumber, cherry tomatoes, ginger, sweet chilli sauce, lime juice and coriander).

Lightly rub both sides of the salmon with remaining oil and season to taste.

Heat a non-stick frying pan over medium-high heat. Cook salmon 2-3 minutes each side or until cooked to your liking.

Arrange the pumpkin and spinach on serving plates. Add salmon and spoon over the sambal.

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 & Cereals0
Vegetables3
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories536
Protein36.8 g
Total fat30.7 g
- Saturated fat6.4 g
Total carbohydrates20.3 g
- Total sugars18.3 g
Fibre11.1 g
Sodium254 mg

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