Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing

May 30, 2023May 30, 20230 5
Crispy Skin Salmon, Rainbow Salad and Wasabi Dressing recipe
in Seafood

Prep

20 min

Cook

20 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 teaspoon rock salt
2 teaspoons finely grated lime rind
4 salmon fillets ( 2cm thick )
olive oil , to grease
1 package baby spinach leaves
2 ripe avocados , halved , stones removed , peeled , coarsely chopped
1 red capsicum , halved , deseeded , thinly sliced
1/2 red onion , halved , thinly sliced
45 g drained pickled ginger
1 green shallot , end trimmed , thinly sliced diagonally
1/2 cup fresh coriander leaves
1 package chang 's brand crunchy fried Chinese noodles
fresh ground black pepper
lime wedge , to serve
125 g good-quality whole-egg mayonnaise
1 1/2 tablespoons olive oil
3 teaspoons wasabi paste
3 teaspoons soy sauce

Nutrision Information

Servings Per Recipe
4
Calories
558
Sugar
6g
Fat
42g
This delicious dish features crispy skin salmon, a rainbow salad and a zesty wasabi dressing. The salmon is scored to prevent it from curling and seasoned with a tangy mixture of rock salt and lime rind. It's then pan-fried until crispy and finished in the oven to keep it juicy and tender. The salad is a mixture of baby spinach, ripe avocado, thinly sliced red capsicum, red onion, pickled ginger, green shallot and coriander leaves, tossed in a creamy wasabi dressing and topped with crunchy fried Chinese noodles. This dish is not only visually stunning but also packed with healthy ingredients that offer a variety of health benefits.

Instructions

1.Preheat oven to 200C.
2.Line a baking tray with baking paper.
3.Combine salt and lime rind in a small bowl.
4.Pat salmon skin dry with paper towel. Use a sharp knife to score skin, at 1cm intervals, to prevent it from curling during cooking. Sprinkle salt mixture over the skin.
5.Heat a large non-stick frying pan over high heat. Brush with oil to grease. Add salmon, skin-side down, and cook for 3-4 minutes or until skin is golden brown.
6.Transfer to the prepared tray, skin-side up. Bake for 10-15 minutes or until just cooked through.
7.Meanwhile, combine baby spinach, avocado, capsicum, onion, pickled ginger, green shallot and coriander leaves in a large bowl.
8.Combine mayonnaise, olive oil, wasabi paste and soy sauce in a small bowl.
9.Add the noodles, black pepper and dressing to the salad. Toss to combine.
10.Serve with salmon and lime wedges.

PROS

This dish is a great source of omega-3 fatty acids, which promote heart health and reduce inflammation.

It’s also packed with healthy vegetables and has a delicious, crunchy texture.

CONS

Although salmon is a healthy protein, it can be expensive and may not be accessible for everyone.

Additionally, the fried Chinese noodles may add some unwanted calories and fat to the dish.

HEALTH & BENEFITS

Salmon is an excellent source of omega-3 fatty acids, which have been linked to a variety of health benefits, including reduced inflammation, improved brain function and lower risk of heart disease and stroke.
Avocado is rich in healthy fats, fiber, potassium and vitamins C and K. Eating avocados may help improve heart health, regulate blood sugar levels and support digestive health.
Capsicum and onion are packed with vitamin C, antioxidants and other beneficial plant compounds. They may help improve immune function, reduce inflammation and lower risk of chronic disease.
Ginger has anti-inflammatory and antioxidant properties and may help reduce muscle pain and nausea. It’s also been linked to improved brain function and lower risk of infections.

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