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.
Snowpeas 1/2 Bag (125g) *
Asian Greens 1 Bunch
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