Low-carb Sesame Salmon Salad

Ingredients

2 x 150 g fresh salmon skin-off fillets
1 large zucchini, spiralised
1 head of broccoli, cut into florets
1/2 cup edamame
2 spring onions, finely chopped
1 Tbs pepitas
2 Tbs slivered almonds
2 Tbs dried cranberries
1 tsp black sesame seeds
1 tsp white sesame seeds

Dressing:

1 Tbs extra virgin olive oil
1 Tbs honey
1 tsp salt-reduced soy sauce

Method

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).

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

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 salmon fillet and a sprinkle of sesame seeds.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood