Best Little Miso Salmon with Asian Style Slaw and Toasted Sesame Seeds

4 X 180 gram portions of fresh salmon (you could use thick white fish if you prefer)
4 tbsps. miso soup paste
½ cup Best Foods™ Lite Mayonnaise
1 tbsp. finely grated lemon zest
¾ cup panko breadcrumbs
½ red cabbage, finely sliced
1 carrot, peeled and finely sliced
1 yellow capsicum, deseeded and sliced into strips
½ cup sango sprouts
1 cup mesclun salad mix
2 tbsp. coriander + extra for garnish
¼ cup Best Foods™ Lite Mayonnaise
1 lime, juice and zest
1 tbsp. sweet chili sauce
2‐3 tbsp. warm water
2‐3 tbsp. toasted sesame seeds (you can use a mixture of black and natural seeds)

Preparation time: 15 minutes

Cook time: 15-20 minutes

Pre‐heat the oven to 180 degrees.
Line a shallow roasting tray with cooking paper.
In a small bowl combine miso, mayonnaise and lemon zest.
Arrange salmon portions in the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs.
Bake in the oven for 8-10 minutes depending on thickness of the salmon (the flesh should just start to flake in the center when tested with a fork).
Rest for 2‐3 minutes.
Meanwhile combine the sliced vegetables and sprouts in a large bowl and toss with the lime mayonnaise dressing.
Arrange coleslaw on the serving plates and top each with a portion of salmon, sprinkle with sesame seeds and garnish with coriander and a lime wedge.

For dressing, whisk together the mayonnaise, lime juice and zest, sweet chili and warm water to make a thin creamy dressing.