Seared salmon fillet and coriander salad

Seared salmon fillet and coriander salad
  • Gluten-free
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • Asian
  • 1 hour or less
Download recipe card

This dish is a lovely fresh salmon salad which is a great source of protein whilst low in potassium, phosphate and salt.

Chef

Chef Paul Ripley
Paul Ripley

Kidney Kitchen Chef

This zesty, Asian inspired salmon is quick to cook and makes a great summery meal. Why not try cooking it on the BBQ.

Ingredients

4 salmon fillets (approx. 120g each)
4 tablespoons sweet chilli sauce
200g rice noodles
1 lime
20g fresh coriander
6 spring onions
Β½ green chilli
150g beansprouts
100g watercress
1 tablespoon sesame seeds
2 tablespoons pickled ginger
2 tablespoons sunflower oil
Β½ cucumber
75ml water
2 teaspoons sesame oil

Method

  1. Step 1

    Cook the rice noodles by covering them in boiling water and then set aside. For the salad, pick the watercress and coriander leaves, place in a salad bowl with the beansprouts. Thinly slice the spring onions, cucumber, and green chilli.

  2. Step 2

    Add the pickled ginger, toasted sesame seeds and grated lime zest. For the dressing, mix the sweet chilli sauce, water, zest and juice of the lime and roasted sesame oil.

  3. Step 3

    To cook the salmon, dry the fillets using kitchen towel. Heat a tablespoon of sunflower oil in a frying pan over a medium to high heat. Place the salmon fillets skin side down until cooked three quarters of the way through, then turn the fillets over and cook for 3-4 minutes.

  4. Step 4

    To assemble the salad, add the drained, blanched noodles to the salad and mix thoroughly with the salad dressing. Decorate with coriander leaves.

Food facts

The main source of carbohydrate in this dish comes from the rice noodles. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium and high phosphate ingredients, the quantities have been carefully selected so when served in the portions recommended the overall dish is low in both potassium and phosphate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

The salmon used in this recipe provides a good source of protein, which is great for people receiving dialysis. If you have been advised to reduce your protein intake, serve with a smaller portion of 80-100g salmon.

Replace the salmon with tofu.

You could try using tofu to reduce the cost, or replace the salmon with a white fish, chicken breast or even tinned fish.

Once cooked, place in an airtight container and refrigerate. Consume within two days.

If you have had a transplant you should buy your fish pre-packaged, rather than from a fresh fish counter, in order to avoid any risk of bacterial contamination.

Adjust the amount of green chilli to your own taste and how spicy you like it.