Best Foods mayonnaise is not only a great spread and dip, it’s also a delicious and versatile ingredient in all your favourite recipes. It is a superb ingredient in all your Summer recipes, like this tasty miso salmon with asian style slaw.
BEST LIGHT MISO SALMON WITH ASIAN STYLE SLAW & TOASTED SESAME SEEDS
4 x 180 gm portions of fresh salmon (*you could use thick white fish if you prefer)
4 tablespoons miso soup paste
½ cup Best Foods™ Light Mayonnaise
1 teaspoon finely grated lemon zest
¾ cup panko breadcrumbs
½ red cabbage, finely sliced
1 carrot, peeled and finely sliced
1 yellow capsicum, deseeded and sliced into strips
½ cup sango sprouts
1 cup mesclun salad mix
2 tablespoons coriander + extra for garnish
¼ cup Best Foods™ Lite Mayonnaise
1 lime, juice and zest
1 tablespoon sweet chilli sauce
2-3 tablespoons warm water
2-3 tablespoons toasted sesame seeds (you can use a mixture of black and natural seeds)
Pre-heat the oven to 180 degs. Line a shallow roasting tray with cooking paper. In a small bowl combine miso, mayonnaise and lemon zest. Arrange salmon portions in the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs. Bake in the oven for 8-10 minutes depending on thickness of the salmon (the flesh should just start to flake in the centre when tested with a fork). Rest for 2-3 minutes. Meanwhile combine the sliced vegetables and sprouts in a large bowl and toss with the lime mayonnaise dressing. Arrange coleslaw on the serving plates and top each with a portion of salmon, sprinkle with sesame seeds and garnish with coriander and a lime wedge.
For dressing, whisk together the mayonnaise, lime juice and zest, sweet chilli and warm water to make a thin creamy dressing.
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