Carb-Conscious Asian Salmon

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs zucchini
• 1pcs pak choy
• 1clove garlic
• 1pcs ginger
• 1pcs long red chilli
• 10ml sesame oil
• 2pcs Tasmanian salmon fillets
• 5g toasted sesame seeds
• 30ml neutral-flavoured oil
• 10ml soy sauce
• 5ml white vinegar
• 5ml sugar

Method

1. Step 1 — Start prep
   Halve the carrot and zucchini lengthwise, then thinly slice on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate.
2. Step 2 — Finish prep
   Coarsely chop the garlic. Peel and thinly slice the ginger. Coarsely chop the chilli, removing the seeds if less heat is desired (long chillies are typically mild, but if you prefer zero heat, omit the chilli or serve it at the table).
3. Step 3 — Blend dressing
   Blend the garlic, ginger, chilli, sesame oil, 1 tbs oil, 2 tsp soy sauce, 2 tsp water, 1 tsp white vinegar and 1 tsp sugar in a jug with a stick blender until almost smooth.
4. Step 4 — Cook salmon
   Heat 2 tsp oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove the salmon from the pan and reserve the pan.
5. Step 5 — Stir-fry vegetables
   While the salmon is cooking, heat 2 tsp oil in a medium deep frypan over high heat. Stir-fry the carrot, zucchini and pak choy stems for 4 mins or until just softened (if the vegetables start to burn before they are tender, add a splash of water to the pan to help them cook). Add the pak choy leaves and stir-fry for 1-2 mins until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Meanwhile, transfer the dressing to the reserved pan. Add 60ml (¼ cup) water and cook, stirring regularly, over low heat for 1-2 mins until fragrant. Divide the salmon and vegetables among plates. Drizzle with the dressing and scatter with the sesame seeds to serve.

Allergens

Soy, Sesame, Fish