Huon Salmon Slaw with mint and peas

“This is going to be on repeat in my house in this summer” – Abby, Huon Salmon team

A great late winter / early spring dish made with bright red cabbage and peas, the crispy Huon salmon skin makes a delicious garnish.

1

Heat a heavy based fry pan over high heat with a drizzle of olive oil.
2

Season the Huon Salmon portions with salt and pepper and place skin side down and fry for 4 minutes, avoid moving the salmon at this point to allow the skin to crisp up. Flip salmon cook for a further 4 minutes. Remove from heat and set the salmon portions on paper towel to drain.
3

In a large bowl, combine peas, cabbage, half of the mint leaves and toss to combine. To make the dressing, in a small bowl or jar, mix lemon juice, zest, tahini and olive oil and combine, season to taste. Toss the salad with the two thirds of the dressing.
4

To serve, divide the salad into 4 serving dishes, break the salmon into bite size pieces and distribute on top of the salad.
Drizzle remaining dressing over the salmon and scatter extra mint leaves.