Quick & Easy

Asian-spiced salmon with nashi, mint and coriander salad

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.
Asian-spiced salmon with nashi, mint and coriander salad



1.Preheat oven to 180°C/160°C fan-forced. Line large shallow baking dish with foil, extending foil 5cm above long sides of dish; coat lightly with cooking-oil spray.
2.Dry-fry spices in small frying pan until fragrant. Add sauce and honey; bring to a boil. Reduce heat, simmer, uncovered, 2 minutes.
3.Place fish in baking dish; brush both sides with spice mixture. Bake, uncovered, about 15 minutes or until cooked as desired.
4.Meanwhile, make sesame soy dressing; place ingredients in screw-top jar; shake well.
5.Place remaining ingredients in large bowl with dressing; toss gently to combine. Serve salad with fish.

If Nashi are not available, substitute with crisp green apples.


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