Sesame Crusted Salmon

with Crunchy Slaw

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low-carb
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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.

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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!

The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.

Cooking Time: 30 min

Cals 636 · Prot 46 · Carbs 22 · Fat 46

Dairy-Free

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Soy sauce 20 ML
Honey 20 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

The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.

Cooking Time: 30 min

Cals 636 · Prot 46 · Carbs 22 · Fat 46

Dairy-Free

Instructions

photo

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

photo

3 Bake

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

photo

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.

photo

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!

Ingredients

Number of people

Salmon

Skinless salmon fillet 350 Grams
Soy sauce 20 ML
Honey 20 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
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