Raisins add sweetness to our crunchy slaw, teamed with delicious sesame fish.
Ingredients
- 200g (about 2 cups) thinly sliced green cabbage
- 1 avocado, halved, stone removed, peeled, coarsely chopped
- 2 celery sticks, trimmed, thinly sliced
- 1 carrot, peeled, coarsely grated
- 2 shallots, trimmed, thinly sliced
- 50g (1/4 cup) raisins
- 65g (1/4 cup) Neil Perry Fresh Aioli Mayonnaise
- 40g (1/4 cup) sesame seeds
- 4 skinless salmon fillets
- 1 tablespoon peanut oil
Method
- Step 1Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.
- Step 2Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.
- Step 3Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon.
- Low carb
- Low sodium
- Lower gi
Nutrition
2810 kj
Energy
49g
Fat Total
10g
Saturated Fat
6g
Fibre
43g
Protein
108mg
Cholesterol
221.42mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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