Salmon in Sesame Sauce

with Warm Japanese Mushroom and Spinach Salad

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low-carb
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low-carb
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Instructions

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1 Prep

Boil a kettle. Trim the spinach stalks. Place the leaves in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and grate the garlic.

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2 Prep sauce

Add the tahini, miso, honey and vinegar to a bowl and whisk. Gradually add the water and continue to whisk until smooth. Set aside.

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3 Fry mushrooms

Heat a pan over a high heat with a drizzle of vegetable oil. Trim the base of the shimeji mushrooms and break them into the hot pan. Fry for 4 min until starting to brown. 

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4 Toss salad

Once browned, add the garlic and fry for 30 sec further. Remove the pan from the heat and add the soy saucesesame oilsesame seeds and chopped spinach. Toss. Transfer to a serving bowl. 

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5 Fry salmon

Portion the salmon. Return the pan to a high heat (no need to wash it) with another drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.

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6 Serve

Serve the salmon with the spinach salad and sushi ginger to the side. Drizzle the salmon with the sesame sauce

Tips for fussy eaters

Serve with white rice!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 30 min

Cals 604 · Prot 50 · Carbs 21 · Fat 40

Dairy-Free

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Spinach 300 Grams
Garlic cloves 2 Pieces
Shimeji mushroom 150 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Sesame seeds 10 Grams

Sauce

Tahini 30 Grams
Miso paste 20 Grams
Honey 20 Grams
Rice vinegar 15 ML
Water 20 ML

Extra

Sushi ginger 40 Grams

Like all oily fish, salmon is rich in omega-3 fatty acids, making it an excellent promoter of heart and brain health.

Cooking Time: 30 min

Cals 604 · Prot 50 · Carbs 21 · Fat 40

Dairy-Free

Instructions

photo

1 Prep

Boil a kettle. Trim the spinach stalks. Place the leaves in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and grate the garlic.

photo

2 Prep sauce

Add the tahini, miso, honey and vinegar to a bowl and whisk. Gradually add the water and continue to whisk until smooth. Set aside.

photo

3 Fry mushrooms

Heat a pan over a high heat with a drizzle of vegetable oil. Trim the base of the shimeji mushrooms and break them into the hot pan. Fry for 4 min until starting to brown. 

photo

4 Toss salad

Once browned, add the garlic and fry for 30 sec further. Remove the pan from the heat and add the soy saucesesame oilsesame seeds and chopped spinach. Toss. Transfer to a serving bowl. 

photo

5 Fry salmon

Portion the salmon. Return the pan to a high heat (no need to wash it) with another drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Season with salt and pepper.

photo

6 Serve

Serve the salmon with the spinach salad and sushi ginger to the side. Drizzle the salmon with the sesame sauce

Tips for fussy eaters

Serve with white rice!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Salad

Spinach 300 Grams
Garlic cloves 2 Pieces
Shimeji mushroom 150 Grams
Soy sauce 20 ML
Sesame oil 15 ML
Sesame seeds 10 Grams

Sauce

Tahini 30 Grams
Miso paste 20 Grams
Honey 20 Grams
Rice vinegar 15 ML
Water 20 ML

Extra

Sushi ginger 40 Grams
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