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Sesame Crusted Salmon


Sesame crusted salmon with a sour, salty and spicy dressing is a fantastic way to serve salmon. The lime and soy works so well with the richness of the oily salmon. This recipe is full of flavour and makes you feel like your eating food, that not only tastes good, but is good for you as well.




4 salmon portions (approx 160g each) 80g black and white sesame seeds
2 tbsp vegetable oil
1 tsp sesame oil

1 thumb of ginger, peeled and chopped 2 garlic cloves, peeled and chopped 40g butter
200g tender stem broccoli

For the dressing

1 red or green chilli 100ml light soy sauce 23 limes
1 handful of fresh mint


Here’s how:


Make the dressing first so that it is ready for when your salmon is cooked.
Chop the chilli and place in a medium shallow bowl with enough space to fit the salmon in, then add the soy sauce and lime juice.
This is the point where you taste the dressing as you want it to be salty and tangy at the same time, so you may need to add more soy or lime depending on your tastes. To finish the dressing add the chopped mint.

Pour the sesame seeds onto a large dinner plate, then place the salmon pink side down into the seeds to create a coating.
Pre heat a non stick frying pan with a splash of vegetable oil.
When the pan is hot place the salmon in, sesame seed side down.

Cook the fish on a medium heat for 3-4 minutes or until golden.
Turn the salmon over and add the chopped ginger, garlic and butter.
Continue to cook the salmon for a further 4-5 minutes spooning the meted butter over the top of the fish as this will help the fish cook nicely.
When the salmon is cooked remove from the frying pan and sit in the lime and soy dressing.
The fish will soak up lots of the dressing so that is is packed full of flavour.

Plunge the broccoli into boiling water and cook for 3-4 minutes before serving with the salmon.

Try serving up this recipe with a light Pinot Noir or a Sangiovese


Recipe by Peter Sidwell

Sesame Crusted Salmon

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