Ingredients Jump to Instructions ↓

  1. 1/2 small wombok (Chinese cabbage), shredded

  2. 1 red pepper, thinly sliced

  3. 2 Tbsp rice wine vinegar

  4. 2 tsp sesame oil

  5. 3 tsp sugar

  6. 4 x 125g salmon fillets, skin removed

  7. 2 Tbsp sesame seeds

  8. 1 cup coriander leaves, plus extra to serve

  9. Lime wedges, to serve

Instructions Jump to Ingredients ↑

  1. Sesame salmon with crunchy Asian slaw Combine wombok and red pepper in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat.

  2. Season salmon and coat with sesame seeds. Heat a lightly oiled, non-stick frying pan on medium. Cook for 2-3 minutes on each side, until seeds are toasted and salmon is cooked.

  3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.

  4. From Taste magazine, July 2009.


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