Crispy salmon with zucchini salad
Discover a delectable Crispy Salmon with Zucchini Salad recipe featuring tender salmon accented with soy sauce, mirin, and ginger, paired with a refreshing salad of asparagus, zucchini, spearmint, coriander leaves, and spicy red hot chili peppers. Perfect for a healthy, flavorful meal!
- 18 May 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Crispy salmon with zucchini salad is a delightful and nutritious meal that combines the rich, savory flavor of perfectly seared salmon with the fresh, crunchy goodness of a zucchini and asparagus salad. The spearmint and coriander leaves add a burst of refreshing herby notes, while the red hot chili peppers give it a subtle kick. The dressing, made with soy sauce, mirin, ginger root, and a hint of sesame oil, ties all these flavors together harmoniously. This recipe is not only delicious but also packed with nutrients, making it a perfect choice for a healthy dinner option.
Ingredients:
Instructions:
- Rinse the asparagus under cold water.
- Trim the tough ends off the asparagus stalks.
- If the asparagus stalks are thick, you can gently peel the outer layer with a vegetable peeler.
- Fill a large pot with about 1 inch of water and place a steamer basket inside. Bring the water to a boil.
- Add the asparagus to the steamer basket, cover, and steam for about 3-5 minutes, or until the asparagus is tender but still crisp.
- Remove from heat and set aside to cool.
- Rinse the zucchini under cold water.
- Using a vegetable peeler or mandoline, slice the zucchini into thin ribbons lengthwise.
- Place the zucchini ribbons in a large bowl.
- In a small bowl, combine the finely grated ginger root, soy sauce, mirin, and sesame oil. Stir well to combine.
- Chop the cooled asparagus into bite-sized pieces and add to the bowl with the zucchini ribbons.
- De-seed and finely chop the red hot chili peppers, then add them to the salad.
- Roughly chop the spearmint and coriander leaves, then add them to the bowl as well.
- Drizzle the salad dressing over the vegetables and toss gently to combine. Set aside.
- Pat the salmon fillets dry with paper towels and season lightly with salt and pepper on both sides.
- Heat a non-stick skillet over medium-high heat.
- Add a small amount of oil to the skillet and place the salmon fillets skin-side down in the pan. Cook for about 4-5 minutes, or until the skin is crispy.
- Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness.
- Divide the zucchini salad evenly among serving plates.
- Place a crispy salmon fillet on top of each salad.
- Garnish with additional coriander and spearmint leaves if desired.
- Serve immediately and enjoy your delicious crispy salmon with zucchini salad!
Tips:
- Ensure your salmon filets are dry before searing to achieve maximum crispiness on the skin.
- Use a mandoline to slice the zucchini thinly for consistent texture in your salad.
- If you prefer a less spicy dish, remove the seeds from the red hot chili peppers before slicing them.
- Let the salmon rest for a few minutes after cooking to allow the juices to redistribute, ensuring a moist and flavorful filet.
- Mix the soy sauce, mirin, ginger root, and sesame oil well before adding to the salad to ensure even coating of flavors.
Crispy salmon with zucchini salad is a wonderful way to enjoy a balanced meal that is both flavorful and nourishing. The combination of crispy salmon and a vibrant, fresh salad is sure to leave you feeling satisfied and healthy. Whether you're cooking for yourself, your family, or guests, this dish is sure to impress with its blend of textures and flavors. Enjoy every bite and feel good knowing you're eating a meal that is as good for your body as it is delicious.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 44g | 28% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 6g | 16% |
| Sugar 10g | 10% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.82g | 6% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 210mg | 39% |
| Vitamin B1 0.50mg | 41% |
| Vitamin B2 0.66mg | 50% |
| Vitamin B3 16mg | 104% |
| Vitamin B6 1.67mg | 98% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 7ug | 294% |
| Vitamin C 80mg | 88% |
| Vitamin E 3.07mg | 20% |
| Vitamin K 90ug | 75% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.58mg | 0% |
| Iron, Fe 5mg | 49% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 630mg | 51% |
| Potassium, K 1700mg | 50% |
| Selenium, Se 60ug | 105% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.40mg | 22% |
| Water | |
| Water 520g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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