Sesame Crusted salmon
- 2 x salmon fillets (skinless)
- ½ cup seasame seeds
- 1.5 cups edamame beans
- 1 x cucumber – peeled into ribbons (don’t include seeds)
- 2 cups finely sliced cabbage
- Juice 1 lime
- 1 tablespoon olive oil
- 1 teaspoon wasabi paste
- Small bunch coriander
Roll salmon filets in sesame seeds and set aside
Mix all salad ingredients except for coriander together add pinch of salt to taste.
When ready to serve add coriander at the last minute as it will droop if left with the dressing.
Add a splash of oil to a cold frypan. Add salmon and turn on heat to high. Cook for approx 4 minutes one side, 2 minutes other side
Recipe by Ben Milbourne