Photography: Andrew Lehmann

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Main
Favourite flavours: Easy recipes, Seafood

INGREDIENTS

½ small wombok (Chinese
cabbage), shredded
1 capsicum, thinly sliced
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
3 teaspoons sugar
4 x 125g salmon fillets, skin removed
2 tablespoons sesame seeds
1 cup coriander leaves, plus extra to serve
lime wedges, to serve

kJ 1120, fat 14g, sat fat 3g.

METHOD

1. Combine wombok and capsicum in a serving bowl. Pour over combined vinegar, sesame oil and sugar and toss to coat.

2. Season salmon and coat with sesame seeds. Heat a lightly greased non-stick frying pan on medium. Cook for 2-3 minutes each side, until seeds are toasted and salmon is cooked.

3. Toss coriander through wombok salad. Divide salad between serving plates and top with salmon and extra coriander. Serve with lime wedges.