Fish
Crispy skin salmon on a bed of crunchy Asian greens, shredded beetroot and ribboned carrots finished with a fresh orange ginger dressing and roasted peanuts.
1. Peel and grate ginger. Whisk together with orange zest (1 tbsp), juice, 1 tbsp vinegar and 2 tbsp olive oil. Season with salt.
2. Trim and slice snow peas. Chop Asian greens. Ribbon carrots using a vegetable peeler. Toss all together with shredded beetroot.
Roughly chop peanuts. Set aside for garnish.
3. Heat frypan over medium-high heat with 1 tbsp oil. Season salmon with salt and pepper. Cook skin side down for 4 minutes until crispy. Turn and cook for further 3 minutes or until cooked to your liking.
4. Divide salad and salmon among plates. Spoon over orange dressing to taste and scatter over chopped peanuts.
2. Trim and slice snow peas. Chop Asian greens. Ribbon carrots using a vegetable peeler. Toss all together with shredded beetroot.
Roughly chop peanuts. Set aside for garnish.
3. Heat frypan over medium-high heat with 1 tbsp oil. Season salmon with salt and pepper. Cook skin side down for 4 minutes until crispy. Turn and cook for further 3 minutes or until cooked to your liking.
4. Divide salad and salmon among plates. Spoon over orange dressing to taste and scatter over chopped peanuts.
Ginger 40g
Orange 1
Snowpeas 1/2 Bag (125g) *
Asian Greens 1 Bunch
Carrots 2
Shredded Beetroot 1 Bag (200g)
Roasted Peanuts 1 Packet (40g)
Salmon Fillets 2 Packets
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar
Orange 1
Snowpeas 1/2 Bag (125g) *
Asian Greens 1 Bunch
Carrots 2
Shredded Beetroot 1 Bag (200g)
Roasted Peanuts 1 Packet (40g)
Salmon Fillets 2 Packets
* Ingredient Also Used In Another Recipe
From your pantry:
oil (for cooking + olive), salt, pepper, rice wine vinegar
