My husband and I are absolutely loving salmon right now. We’d eat it at least once a week. When cooked right, salmon is succulent, moist and oh so tasty. It’s also a fantastic source of omega 3 (healthy fats) and served up with a fresh garden salad and avocado, you’ve got yourself an extremely healthy but very simple weeknight meal.
This sesame crusted salmon is so easy to make, but it also has a ‘wow’ factor making it perfect for serving up at a spring dinner party. Happy eating!
Ingredients (serves 2)
- 2 fresh salmon fillets (100g each) with skin on or off, depending on your preference
- 2 tsp of sesame seeds
- 1/2 tbsp olive oil
- 2 cups mixed lettuce leaves
- 2 cups baby spinach
- 1/2 red onion, thinly sliced
- 1 tomato, sliced
- 1 cucumber, sliced
- 1 capsicum, cut into sticks
- 1/2 avocado, sliced lengthways
- 2 tbsp natural yoghurt
- 1 tbsp lemon juice
- 1 tsp wholegrain mustard
- pinch of salt
- Cut up the salad ingredients and serve up enough salad to fill up half of each plate and top with the avocado.
- To make the dressing, mix the yoghurt, lemon juice, mustard and salt in a small container and set aside.
- Heat the olive oil in a non-stick pan over low heat. Sprinkle one side of each salmon fillet (if the skin has been left on, use the non-skin side) with sesame seeds and place the salmon, sesame seed side down into the pan.
- Cook on low heat, very slowly for about 4-5 minutes or until the sesame seeds are golden in colour. Be very careful not to overcook the sesame seeds as they will taste very bitter if you burn them. Turn the salmon and cook the other side for a further 3-4 minutes or until cooked through to your liking.
- Serve up the salmon next to the salad and drizzle with the dressing. Serve and enjoy!
- Energy: 1950kJ (465 Calories)
- Carbohydrate: 6g
- Protein: 34g
- Fat: 33g (8g)
- Fibre: 5g