Hot smoked salmon with sesame salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP TIME 20 MIN­UTES

2 green onions (green shal­lots), sliced finely

100g bean sprouts, trimmed

1 medium (120g) car­rot, peeled, grated 1 medium (200g) red cap­sicum, juli­enned

100g snow peas, sliced finely

1 cup co­rian­der leaves

500g hot smoked salmon fil­let, flaked 2 ta­ble­spoons sesame seeds, toasted

DRESS­ING

¼ cup (70g) hoisin sauce 2 ta­ble­spoons lime juice 1 tea­spoon sesame oil 1 ta­ble­spoon fish sauce 1 tea­spoon sugar

1 DRESS­ING: Place all in­gre­di­ents in a screw-top jar; shake to com­bine.

2 Com­bine veg­eta­bles and co­rian­der in a large mix­ing bowl; add half the Dress­ing and toss to com­bine.

3 Ar­range the veg­etable salad over a serv­ing plat­ter. Top with the flaked salmon and sesame seeds. Driz­zle with re­main­ing Dress­ing.

Not suit­able to freeze or mi­crowave.

Braised fen­nel with ba­con, pear and wa­ter­cress

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