Make the most of fresh seasonal veg in this Asian-inspired dinner idea.
Ingredients
- 1 carrot, cut into julienne (matchsticks) (see note)
- 2 zucchinis, cut into julienne
- 1/2 cup red onion, thinly sliced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2 limes, segmented, juice reserved
- 250g hot-smoked salmon fillets, cut into 2cm pieces
Chilli-caramel dressing
- 110g (1/2 cup) brown sugar
- 60ml (1/4 cup) white vinegar
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon chilli flakes
- 2 teaspoons fish sauce
- 1 lime, juiced
Method
- Step 1To make chilli-caramel dressing, combine sugar, vinegar, garlic, chilli and 250ml (1 cup) water in a saucepan over medium heat. Bring to a simmer and cook for 8 minutes or until thickened and reduced. Remove from heat, then stir in fish sauce and lime juice. Loosely cover and leave to cool. Makes 125ml (1/2 cup).
- Step 2Place carrot in a colander and pour over boiling water. Refresh in iced water and drain. Place carrot, zucchini, onion, mint and coriander leaves, lime segments and juice in a bowl. Toss to combine.
- Step 3Divide salad among bowls and top with salmon. Drizzle with chilli-caramel dressing to serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
949 kj
Energy
3g
Fat Total
1g
Saturated Fat
5g
Fibre
16g
Protein
30mg
Cholesterol
1049.86mg
Sodium
30g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
We cut the carrot and zucchini using an Asian julienne peeler. Available from Asian supermarkets and selected kitchen supply stores.
For a variation, swap salmon for prawns or poached chicken.
- Author: Jessica Brook
- Image credit: Jeremy Simons
- Publication: MasterChef
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