Coleslaw and salmon salad

title="Coleslaw and salmon salad"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Coleslaw-and-salmon-salad.jpg" srcset="https://img.taste.com.au/L47pR6bX/w720-h480-cfill-q80/taste/2016/11/coleslaw-and-salmon-salad-27033-1.jpeg 720w, https://img.taste.com.au/t_qhXZ-8/w643-h428-cfill-q90/taste/2016/11/coleslaw-and-salmon-salad-27033-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Coleslaw and salmon salad"
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• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Freshly grilled salmon on a bed of light coleslaw makes a wholesome, healthy lunch-time meal.

Featured in
Low kilojoule, Nutrition information

Ingredients

• 1/3 cup (85g) Heinz Lite Salad Cream


• 3 teaspoons honey


• Olive oil spray


• 225g pkt coleslaw mix


• 1/2 cup (125ml) Massel vegetable liquid stock


• Freshly ground pepper


• 280g salmon fillet


• 1/2 bunch baby endive, trimmed

Method

• 
  
  
  Step 1
  
  
  
  
  Combine salad cream, honey and 1 tablespoon hot water.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Lightly spray a saucepan with the oil and heat over a medium heat. Add the coleslaw mix and cook, for 1-2 minutes. Add the vegetable stock and simmer for 5 minutes or until just tender. Season with pepper.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat a chargrill pan over a medium heat. Spray with oil. Add the salmon and cook for 2-4 minutes each side or until it flakes. Break into large flakes.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Toss endive through coleslaw. Divide among serving plates. Top with the salmon and drizzle over the dressing. Season with pepper and serve immediately.
  
  
  

• Low carb


• Low fat


• Low kilojoule


• Lower gi

Nutrition

• 675 kj

  Energy




• 6.5g

  Fat Total




• 1.5g

  Saturated Fat









• 10g

  Carbs (total)

All nutrition values are per serve

• Author: Abi Ulgiati


• Image credit: Luke Burgess


• Publication: Fresh Living

Source: taste.com.au