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Crispy Salmon with Asian Vegetables
- Step 1
Combine dressing ingredients together in a jar then set aside.
- Step 2
Heat 1 tablespoon oil in a large non-stick pan over high heat. Place the fillets of TASSAL Salmon skin side down into the hot pan and cook for 3 mins without turning the fillets. Using an egg lift or flat spatula carefully turn the fish to cook the other side for 1-2 mins or until the fish is just cooked. Remove from pan and set aside in a warm place.
- Step 3
Add remaining oil to pan and add the vegetables all at once. Toss to cook for 3-4 mins or until cooked to desired texture.
- Step 4
To serve; divide vegetables between 4 bowl plates and top each with a fillet of fish. Pour a little dressing over the fish and vegetables and garnish with a sprinkle of chopped cashew nuts and coriander leaves. Serve immediately and enjoy!
460g TASSAL Fresh Tassie Salmon Skin-on
2 tbsp vegetable oil
1 red onion, sliced
4 baby boy choy, cut in half
1 carrot, shredded or julienned
1 bunch baby asparagus, trimmed and cut in half
2 cloves garlic, finely chopped
4cm piece ginger, finely chopped
1 small red chilli, finely chopped
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp soy sauce
fresh coriander leaves
¼ cup chopped cashew nuts, optional