Peanut Butter Salmon with Berry Slaw

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix all ingredients in a food processor, blending until combined. If consistency is more of a paste, than a thick sauce, blend in more water.

Step 2

In a wide bowl, coat salmon fillets with the marinade.

Step 3

Cover and refrigerate for at least 10 mins.

Step 4

Mix all ingredients in a food processor, blending until combined.

Step 5

In a small bowl, whisk together the vinaigrette, Greek yoghurt and lemon juice until blended.

Step 6

Combine cabbage and carrots in a large bowl. Add vinaigrette mixture and toss so that everything is well coated.

Step 7

Fold in raspberries, saving a few for topping. Refrigerate until ready to serve.

Step 8

Heat some oil in a frying pan over a medium heat.

Step 9

Place salmon fillets in pan skin side down, pouring over any excess marinade.

Step 10

Fry for 4 to 5 mins or until the skin starts to become crispy.

Step 11

Flip fillets onto other side and fry for a further 2 to 3 mins until cooked.

Step 12

Spread slaw over a wide, shallow bowl.

Step 13

Place cooked salmon along centre on top of the slaw.

Step 14

Top with chopped peanuts and spring onion slices.