Grilled salmon with Asian sesame slaw, brown rice and quinoa
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Time to make:
$4.90 per serve
(at time of publication)
Full ingredients list:
400g bag coleslaw
1 medium red capsicum, finely sliced
1 large carrot, grated or cut into very fine sticks
1 1/2 cups frozen edamame beans, defrosted, shelled
2 tablespoons gluten-free reduced-fat mayonnaise
2 tablespoons sesame seeds, toasted
4 x 110g boneless salmon fillets
1 tablespoon reduced-salt gluten-free tamari
2 x 250g pouches microwavable brown rice and quinoa
Nutritional information (per serve)
Instructions and steps:
Step 1Place coleslaw, capsicum, carrot and edamame beans in a salad bowl. Whisk mayonnaise with 2 tablespoons boiling water until dressing is smooth and creamy. Pour over salad and toss gently to combine. Sprinkle salad with sesame seeds and set aside.
Step 2Coat salmon fillets with tamari in a small dish. Spray a large non-stick frying pan with olive oil set over medium-high heat. Cook salmon, flesh side down, for 3–4 minutes. Carefully turn over to the skin side and cook for a further 3–4 minutes, for medium, or until done to your liking.
Step 3Heat brown rice and quinoa mix according to packet instructions. Serve Asian sesame slaw with grilled salmon and steamed rice and quinoa. Garnish with fresh coriander, if you prefer.
Looking for more flavour? Use 2 teaspoons of miso paste to marinate salmon fillets in place of the tamari if you wish.
About this recipe
First published: February 2016