Citrus salmon with crunchy Asian salad

Fish
0 Min
pretty easy
4 People
Rating starstarstarstarstar
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.
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