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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 In a large bowl place the slaw mix, capsicum, carrot and edamame beans.
2 Using a fork, mix the mayonnaise and 3 tablespoons boiling water until smooth, mix through the slaw and set aside.
3 Heat a small frying pan and dry toast the sesame seeds over a medium heat until light brown (take care so they don’t burn). Remove from the heat and sprinkle over the coleslaw.
4 Coat each salmon fillet with 1 teaspoon of soy sauce
5 Heat a large non-stick pan and place the salmon in, flesh side down. Cook for 3-4 minutes and then turn over to the skin side. Cook for a further 3-4 minutes or until cooked to your liking.
6 Heat the rice and quinoa mix according to the packet directions and serve with salmon and the Asian sesame slaw. Garnish with parsley and coriander.
Calories 552 cal
Kilojoules 2310 kJ
Total fat 32 g
Saturated fat 7 g
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