Honey Lime Salmon with Summer Slaw
Prep 10 MIN
•
Cook  10 MIN
PS
DF
EF
GF
NF
Number of servings
2
Ingredients

280g salmon fillets skin on

1 tsp honey (brown rice syrup or maple syrup)

1 lime juiced

Dressing

2 limes juiced

2 tsp apple cider vinegar

1 tsp sesame oil

Salad

30g rice vermicelli, dried

1 cup (100g) red cabbage shredded

1 carrot (medium) julienned

1⁄2 Pink Lady apple julienned

1⁄2 bunch of fresh cilantro (3 oz bunch) roughly chopped

1 cayenne chilli pepper (or to your liking), chopped

salt & pepper, to taste

Methodbased on 2 servings
1

Preheat a non-stick skillet over medium heat.  

2

Whisk together honey and lime juice in a bowl and add salmon, coating well. Add salmon to skillet, skin side down, and cook for 2-3 minutes, or until skin is crispy, flip and cook for a further 2-3 minutes, or until salmon is cooked to your liking. 

3

Pour boiling water over noodles, set aside for 2 minutes then drain.

4

Meanwhile, toss cabbage, carrot, apple, cilantro and chilli with dressing and season with salt and pepper. Toss drained noodles with salad and serve with salmon.

Nutritional Informationper serving

Energy (kJ)

1865 kJ / 445 cals

Protein

33.9 g

Fat

22 g

Sat. Fat

4.3 g

Carbs

23.7 g

Sugar

10.7 g

Fiber

7.7 g