Healthy Food Guide (Australia) - - COOK FRESH -

Serves 4 Cost per serve $5.70 gluten free dairy free di­a­betes friendly

4 x 100g bone­less, skin­less salmon fil­lets

2 tea­spoons lime juice, plus ex­tra lime wedges, to serve

¼ tea­spoon ground co­rian­der

¼ tea­spoon ground cumin

1 x 400g packet fresh kaleslaw, dress­ing dis­carded

1 x 400g can no-added-salt chick­peas, rinsed, drained

¼ cup co­rian­der leaves, plus ex­tra, to gar­nish

Lime & honey dress­ing

Zest and juice of 2 limes

2 tea­spoons honey

¼ tea­spoon ground cumin

1 Sea­son the salmon fil­lets with lime juice, ground co­rian­der and cumin. Stand for 5 min­utes.

2 Com­bine kaleslaw, chick­peas and co­rian­der in a large bowl. Make lime and honey dress­ing: Com­bine all of the in­gre­di­ents in a small bowl and whisk un­til mixed. Pour the dress­ing over the salad and toss to mix well. Cover and chill.

3 Mean­while, heat a bar­be­cue hot plate or char­grill pan over a high heat. Spray salmon with olive oil and cook for 2 min­utes, then re­duce heat to medium. Turn the salmon and cook for a fur­ther 2–3 min­utes, or un­til cooked to your lik­ing.

4 Di­vide the pre­pared kaleslaw be­tween four serv­ing plates and top with the bar­be­cued salmon. Serve with co­rian­der leaves and lime wedges.

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