Crispy Salmon With Zucchini Salad

[vc_row css=".vc_custom_1698746274605{padding-top: 0px !important;padding-bottom: 0px !important;}"][vc_column width="1/6"][bweb_vc_feature_box text_align="left" type="lineicons" icon_lineicons="simple-icon icon-pie-chart" title="" title_type="h6" separator="no"]YIELDS 1 Serving[/bweb_vc_feature_box][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][vc_column width="1/6"][/vc_column][/vc_row][vc_row css=".vc_custom_1698744621447{padding-bottom: 0px !important;}"][vc_column width="1/2"][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="INGREDIENTS" title_type="h4"]

• 2 bunches, asparagus, trimmed & halved
• 3 zucchini trimmed, peeled into ribbons
• ½ cup fresh mint leaves
• ½ cup fresh coriander leaves
• 1 deseeded, thinly sliced long red chilli
• 4 salmon fillets x (150g each)
• 1 ½ tbsp salt-reduced soy sauce
• 1 ½ tbsp mirin
• 1 tsp finely grated fresh ginger
• ½ tsp sesame oil

[/bweb_vc_section_title][/vc_column][vc_column width="1/2"][vc_single_image image="532" img_size="full" alignment="center"][/vc_column][/vc_row][vc_row css=".vc_custom_1698746319157{padding-bottom: 0px !important;}"][vc_column][bweb_vc_section_title classes="recipes-ingredients" text_align="left" title="DIRECTIONS" title_type="h4"]

• Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water.
• Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently toss to combine..
• Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Cook salmon, skin-side down, for 2-3 minutes or until crisp.
• Turn and cook for a further 2 minutes for medium, or until cooked to your liking.
• Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.

Notes: To ensure crispy skin on your salmon, pat dry with paper towel before cooking. With thanks to Taste.com.au[/bweb_vc_section_title][/vc_column][/vc_row]