Sesame Crusted Salmon

with Crunchy Slaw
The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.
Cals 659 · Prot 46 · Carbs 28 · Fat 46
Low-Carb
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30 min
photo
The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.
Cals 659 · Prot 46 · Carbs 28 · Fat 46
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Salmon
Skinless salmon fillet
350 Grams
Soy sauce
20 ML
Honey
15 Grams
Garlic powder
2 Grams
Sesame seeds
10 Grams
Black sesame seeds
10 Grams
Slaw
Rice vinegar
30 ML
Sweet soy sauce
15 ML
Mayonnaise
50 Grams
White cabbage
300 Grams
Carrot
1 Piece
Red radish
125 Grams
Spring onion
40 Grams
Salt
1 Tsp
Large red chilli
1 Piece

Tips for fussy eaters

Sensitive to heat? Go easy on the red chilli!

Pro tip

Marinate the salmon up to 12 hours in advance!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Marinate

Preheat the oven to 200°C/180°C fan. Whisk the soy sauce, honey and garlic powder in a large bowl. Portion the salmon and add to the bowl. Flip the salmon until all sides are covered.
photo

2 Crust salmon

Mix both sesame seeds on a plate. Remove the salmon from the marinade and turn it in the sesame seeds
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3 Bake

Place the salmon on an oiled lined baking tray and bake for 15 min or until cooked through.
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4 Make slaw

Meanwhile, place the rice vinegarsweet soy sauce and mayonnaise in a large bowl and whisk. Slice the cabbage as finely as possible. Peel and grate the carrot. Slice the red radish. Finely chop the spring onions. Add the lot into the bowl and mix until combined. Season generously with salt.
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5 Serve

Thinly slice the red chilli. Serve the sesame-crusted salmon beside the slaw. Garnish with the red chilli

Tips for fussy eaters

Sensitive to heat? Go easy on the red chilli!

Pro tip

Marinate the salmon up to 12 hours in advance!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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