Name: Salmon and Mushroom Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1/2 cup Light Soy Sauce (Salt reduced); 2 pcs Cloves Garlic (Crushed); 1 tsp Chicken; 1 Tbsp Brown Sugar; 4 pcs Salmon Fillets (Skin on); 400 g Button Mushrooms (Halved); 100 g pkt Baby Asian Greens; 1 pc Red Capsicum (Cut into thin strips); 1 cup Bean Sprouts (Trimmed); 1/2 cup Fresh Coriander Leaves; 1/2 cup Fresh Mint Leaves; 2 Tbsp Sweet Chilli Sauce

Salmon and Mushroom Salad

This satisfying salad makes a great lunch or light dinner.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cuisine Low Carbohydrate, Mediterranean, Omega 3 Source, Salads & Vegetables

Servings People

Ingredients

1/2 cup Light Soy Sauce Salt reduced
2 pcs Cloves Garlic Crushed
1 tsp Chicken
1 Tbsp Brown Sugar
4 pcs Salmon Fillets Skin on
400 g Button Mushrooms Halved
100 g pkt Baby Asian Greens
1 pc Red Capsicum Cut into thin strips
1 cup Bean Sprouts Trimmed
1/2 cup Fresh Coriander Leaves
1/2 cup Fresh Mint Leaves
2 Tbsp Sweet Chilli Sauce

Instructions

Combine soy sauce, garlic, five spice and sugar in a jug. Place salmon and mushrooms in separate ceramic bowls. Pour half marinade over each, stir to coat.
Cover and refrigerate for 2 hours. Preheat a barbecue plate or non-stick frying pan over high heat. Drain salmon, discard the marinade. Cook salmon for 2 - 3 minutes each side or until cooked to your liking. Transfer to a plate, cover to keep warm.
Add Asian greens, capsicum, bean sprouts, coriander and mint to the marinated mushrooms, toss to combine. Flake the salmon fillets and add to the salad with sweet chilli sauce. Toss gently to combine. Serve with extra sweet chilli sauce if desired.

NUTRITIONAL INFO

Calories :207

Kilojoules :861

Fat :6.5

Carbohydrate :18

Protein :21

Sodium :1052

Fiber :2

Calcium :8

Sugar :10

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Salmon and Mushroom Salad