SEARED SAL­MON & WASABI PEA BURG­ERS

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 5 MINS + REST­ING

✦ 3 tsp rice wine vinegar

✦ 1 tsp caster sugar

✦ 1 cup shred­ded daikon

✦ 1 car­rot, finely shred­ded

✦ 1 es­chalot, finely sliced

✦ 300g sal­mon fil­let, cut into 1cm-thick slices

✦ ½ cup frozen peas, thawed

✦ 2 tbsp low-fat may­on­naise

✦ 1 tsp wasabi paste

✦ 4 whole­grain bread rolls, split, toasted

✦ 60g baby spinach leaves

✦ le­mon halves, to serve

1 In small saucepan, stir vinegar and sugar to­gether on low heat un­til sugar dis­solves. Add daikon, car­rot and es­chalot. Re­move from heat and toss to coat. Sea­son, then set aside 5 mins.

2 Heat a large oiled fry­ing pan on high. Sea­son sal­mon. Cook 30 secs each side, for medium (or un­til cooked to your lik­ing).

3 In a small food pro­ces­sor, puree peas, may­on­naise and wasabi un­til smooth. Sea­son.

4 Fill rolls with spinach, pick­led veg­eta­bles and sal­mon slices. Dol­lop with pea mix­ture and serve with le­mon halves.

11g total fat 2.5g sat fat 1490kj (356 cals) 28g carbs 30.5g protein 7g fi­bre 375mg sodium

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