Low Carb Sesame Salmon Salad

METHOD

Step 1

Heat a pan with oil. Cook salmon for 3-4 minutes on each side. Set aside. Heat a pot of water and blanch the zucchini, broccoli and edamame (if using frozen).

Step 2

To make the dressing, combine all ingredients in a small dish and mix well.

Step 3

Combine zucchini, broccoli, edamame, onion, pepitas, almonds and cranberries in a large bowl. Add the dressing and toss. Separate into 2 bowls and top each with a Tassal Fresh Tassie Salmon Skin Off Fillet and a sprinkle of sesame seeds.

2 x 150g Tassal Fresh Tassie Salmon Skin Off Fillets

1 large zucchini, spiralised

1 head broccoli, cut into florets

1/2 cup edamame

2 spring onions, finely chopped

1 tbsp pepitas

2 tbsp slivered almonds

2 tbsp dried cranberries

1 tsp black sesame seeds

1 tsp white sesame seeds

Dressing:

1 tbsp extra virgin olive oil

1 tbsp honey

1 tsp salt reduced soy sauce