Salmon has got to be one of our favourite options for protein. Rich in omega 3 fatty acids, packed full of B-vitamins, loaded with selenium, potassium and antioxidants, it's also extremely tasty and versatile.
We love this fun recipe as it's super yummy and good fun to involve the whole family in. Easy to swap the salmon out for marinated tofu for the vegans among us too!
200g pkt frozen edamame
2 pk baby cos lettuce, washed, leaves separated
1 avocado, deseeded, thinly sliced
1 carrot, shredded
4 radishes, thinly sliced
400g skinless salmon fillets
2 tsp sesame oil
pickled ginger, to serve
2 tbs soy sauce
11/2 tbs maple syrup
11/2 tbs rice wine vinegar
2 tsp sesame seeds, toasted
1. Place edamame in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and refresh under cold water.
2. Arrange 12 large lettuce leaves on a serving platter. Finely shred remaining lettuce. Fill lettuce cups with avocado, shredded lettuce, carrot, radish and edamame.
3. To make the ponzu sauce, whisk soy, maple syrup and vinegar together in a small bowl. Scatter over sesame seeds.
4. Thinly slice salmon lengthways into 12 strips, about 8mm thick. Heat oil in a large frying pan over high heat. Cook salmon slices for 1 minute, then turn and cook for a further 30 seconds or until golden and just cooked through. Pour half the ponzu sauce into pan and simmer for 30 seconds or until syrupy.
5. Place a slice of hot glazed salmon into each salad cup. To serve, top each salad cup with some pickled ginger and spoon over remaining ponzu sauce.
Tip: For the kids, swap the radish for some sliced cucumber.
Recipe from Woolworths.