- 2 x 140g Huon salmon portions
- 2 cups Frozen peas, blanched
- 1/2 Red cabbage, finely shredded
- 1 Bunch of mint, leaves removed
- 1 Lemon, juiced and zest
- 1 tbsp Tahini
- 2 tbsp Olive oil, plus extra for frying
Heat a heavy based fry pan over high heat with a drizzle of olive oil.
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.
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.
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.