Avocado and carrot salad
12 baby carrots, peeled
2 avocados, cubed
5 red spring onions, chopped
1 red chilli, deseeded and chopped
30ml chopped coriander
30ml chopped dill
Juice of ½ lemon
45ml olive oil
Salt and pepper to taste
½ cup sweet chilli sauce
¼ cup dark soy sauce
10ml toasted sesame oil
1 cup sesame seeds
5ml wasabi paste
4x125g fresh salmon portions
3 eggs, beaten
30ml sunflower oil, for frying
1 Mix all the salad ingredients together, dress with the lemon juice and olive oil, and season.
2 For the dipping sauce, mix all the ingredients together and pour into four ramekins.
3 Mix sesame seeds, wasabi and salt until combined and pour out onto a flat plate.
4 Dip the salmon portions into the beaten egg, then coat them with the sesame-seed mixture.
5 Heat oil in a frying pan and fry the fish for three minutes on each side.
6 Plate the salad and pop a cooked salmon portion on top.
7 Garnish with an extra sprinkling of coriander, dill and spring onions.
Maybe You Like Them Too
- Tear-and-share sausage rolls with tomato chutney
- 4 Best Life Hacks to Eat Better
- THE NO 1 COCKTAIL HOUR CROWD PLEASER?
- Great Tasting Breakfast
- Benefits Of: CUCHINITO, EXPLODING CUCUMBER