Huon Salmon with Texas Slaw

An old time classic, this fresh take on slaw will have the whole family asking for seconds!
A great mid-week meal for the whole family and who doesn’t love a bit of bbq sauce!

Preparation:: 5 Minutes
Cooking:: 15 Minutes
Serves:: 4

Ingredients

4 140g Fresh Huon Salmon Portions
1 Cup savoy cabbage, thinly sliced
1/2 Cup carrot, shredded
1 Cup spring onion, thinly sliced
1 Cup ranch dressing
1 tbsp BBQ sauce

Method

1

Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
2

Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
3

Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
4

Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
5

Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges