Crispy salmon with zucchini salad

Fresh herbs add a huge dose of flavour to the salmon, with negligible kilojoules and no fat.

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

Energy 1425kJ	Fat saturated 4.00g
Fat Total 17.00g	Carbohydrate sugars g
Carbohydrate Total 6.00g	Dietary Fibre 3.00g
Protein 38.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Blanch the asparagus in a saucepan of boiling water until just tender. Drain. Refresh under cold running water. Place asparagus, zucchini, mint, coriander and chilli in a large bowl. Gently toss to combine.

2. Step 2

   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.

3. Step 3

   Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad among serving plates. Top with salmon. Drizzle with dressing.

To ensure crispy skin on your salmon, pat dry with paper towel before cooking.