Salmon and Mushroom Salad 

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This satisfying salad makes a great lunch or light dinner.

Ingredients:

1/2 cup light soy sauce, salt reduced

2 cloves garlic, crushed

1 tsp Chinese five spice

1 Tbsp brown sugar

4 salmon fillets, skin on

400 g button mushrooms, halved

100 g pkt baby Asian Greens

1 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

Directions:

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.

Variations:

Serving suggestions not included in nutritional information.

Author:

Fresh Finesse

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