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!
Sesame Crusted Salmon with Avocado Salad
- 200 g salmon, fillet, fresh fresh with skin on or off, depending on your preference
- 2 tsp sesame seeds
- 2 cups lettuce, leaves, mixed
- ½ onion, red thinly sliced
- 1 tomato, common sliced
- ½ cucumber, any sliced
- ½ capsicum, red cut into sticks
- ½ avocado sliced lengthways
- 40 g yoghurt, natural
- ½ lemon
- 1 tsp mustard, wholegrain
- salt and pepper to taste
- Cut up the salad ingredients and serve up enough salad to fill up half of each plate. Top with the avocado.
- To make the dressing, mix the yoghurt, lemon juice, mustard in a small container. Season with salt and pepper to taste and set aside.
- Sprinkle one side of each salmon fillet with sesame seeds (if the skin has been left on, use the non-skin side). Heat a non-stick frying pan 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!
- 1 serve protein
- 2 serves fat
- 3 serves vegetables