Crispy Salmon with Wasabi Cream

and Sesame Vegetables

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Instructions

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1 Prep and roast

Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnip. Slice them into fries. Add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Toss in the oil until coated. Place the tray in the oven and roast for 25 min.

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2 Prep sides

Meanwhile, add the wasabi (spicy!) to a small bowl with a generous squeeze of lime juice and the sour cream. Season with a pinch of salt. Mix well until smooth. Slice the cucumbers thinly. In a second bowl, combine the cucumbers with the rice vinegar and a pinch of salt (see pro tip). Set aside.

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3 Prep salmon

Portion the salmon. Slice each salmon portion into butterflies. Do this by using a sharp knife to make a deep incision along each salmon fillet. The incision should reach the skin of the salmon without slicing through it. Finally, turn the salmon pieces out as though opening a book.

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4 Add sesame seeds

When the root vegetables are done, remove the tray from the oven and sprinkle with the sesame seeds. Toss well until coated. Turn the oven off. Return the tray to the warm oven for 5 min.

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5 Fry salmon

Meanwhile, heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon butterflies and fry for 2 min. Flip and fry for 1-2 min further. Season with the soy sauce and black pepper.

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6 Serve

Chop the fresh coriander. Divide the salmon butterflies and the sesame vegetables among plates. Serve with the wasabi cream and the quick pickled cucumbers to the side. Garnish with the chopped fresh coriander.

Tips for fussy eaters

Serve the salmon without the wasabi cream. Serve the carrots as crudités to the side along with a handful of roast potatoes.

Pro tip

Add a pinch of sugar to the cucumbers!

This healthy low-carb salmon dinner is packed with sushi flavours!

Cooking Time: 30 min

Cals 500 · Prot 40 · Carbs 29 · Fat 28

Ingredients

Number of people

Fish

Salmon fillet 350 Grams
Vegetable oil 2 Tbsp
Soy sauce 20 ML
Black pepper 1 Tsp

Sauce

Wasabi 2 Grams
Lime 1 Piece
Sour cream 60 Grams
Salt 1 Tsp

Sesame vegetables

Carrot 4 Pieces
Parsnip 1 Piece
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Sesame seeds 10 Grams

Cucumbers

Cucumber 1 Piece
Rice vinegar 15 ML
Salt 1 Tsp

To serve

Fresh coriander 20 Grams

This healthy low-carb salmon dinner is packed with sushi flavours!

Cooking Time: 30 min

Cals 500 · Prot 40 · Carbs 29 · Fat 28

Instructions

photo

1 Prep and roast

Preheat the oven to 220°C/200°C fan. Peel the carrots and parsnip. Slice them into fries. Add them to a large baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Toss in the oil until coated. Place the tray in the oven and roast for 25 min.

photo

2 Prep sides

Meanwhile, add the wasabi (spicy!) to a small bowl with a generous squeeze of lime juice and the sour cream. Season with a pinch of salt. Mix well until smooth. Slice the cucumbers thinly. In a second bowl, combine the cucumbers with the rice vinegar and a pinch of salt (see pro tip). Set aside.

photo

3 Prep salmon

Portion the salmon. Slice each salmon portion into butterflies. Do this by using a sharp knife to make a deep incision along each salmon fillet. The incision should reach the skin of the salmon without slicing through it. Finally, turn the salmon pieces out as though opening a book.

photo

4 Add sesame seeds

When the root vegetables are done, remove the tray from the oven and sprinkle with the sesame seeds. Toss well until coated. Turn the oven off. Return the tray to the warm oven for 5 min.

photo

5 Fry salmon

Meanwhile, heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon butterflies and fry for 2 min. Flip and fry for 1-2 min further. Season with the soy sauce and black pepper.

photo

6 Serve

Chop the fresh coriander. Divide the salmon butterflies and the sesame vegetables among plates. Serve with the wasabi cream and the quick pickled cucumbers to the side. Garnish with the chopped fresh coriander.

Tips for fussy eaters

Serve the salmon without the wasabi cream. Serve the carrots as crudités to the side along with a handful of roast potatoes.

Pro tip

Add a pinch of sugar to the cucumbers!

Ingredients

Number of people

Fish

Salmon fillet 350 Grams
Vegetable oil 2 Tbsp
Soy sauce 20 ML
Black pepper 1 Tsp

Sauce

Wasabi 2 Grams
Lime 1 Piece
Sour cream 60 Grams
Salt 1 Tsp

Sesame vegetables

Carrot 4 Pieces
Parsnip 1 Piece
Vegetable oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp
Sesame seeds 10 Grams

Cucumbers

Cucumber 1 Piece
Rice vinegar 15 ML
Salt 1 Tsp

To serve

Fresh coriander 20 Grams
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