Crispy salmon with zucchini salad

Ingredients
Nutrition
2 bunches asparagus, trimmed, halved
3 zucchini, trimmed, peeled into ribbons
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 fresh long red chilli, deseeded, thinly sliced
4 (150g each) salmon fillets
1 1/2 tbs salt-reduced soy sauce
1 1/2 tbs mirin
1 tsp finely grated fresh ginger
1/2 tsp sesame oil

Method
Notes
Step 1
Blanch the asparagus in a saucepan of boiling water until just tender. Drain.
Refresh under cold running water. Place asparagus, zucchini, mint, coriander and
chilli in a large bowl.
Gently toss to combine.
Step 2
Meanwhile, heat a large non-stick frying pan over high heat. Spray with oil. Coo
k salmon,
skin-side down, for 2-3 minutes or until crisp. Turn and cook for a further 2 mi
nutes for medium,
or until cooked to your liking.
Step 3
Combine the soy, mirin, ginger and sesame oil in a small bowl. Divide salad amon
g serving plates.
Top with salmon. Drizzle with dressing.