Sesame Crusted Salmon with Salsa
Sesame Crusted Salmon with Salsa
Enjoy this quick and easy fish recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 6 servings
  • Salsa:
  • 250 grams (2 cups) diced English cucumber
  • 125 grams (1 cup) fresh Raspberries
  • 75 grams (½ cup) finely diced Red onion
  • 30 millilitres (2 tablespoon) Rice wine vinegar
  • 5 millilitres (1 teaspoon) Sugar
  • 30 millilitres (2 tablespoon) chopped fresh Coriander
  • 15 millilitres (1 tablespoon) chopped fresh Mint
  • 10 millilitres (2 teaspoons) Sesame oil
  • Salt & Pepper
  • Salmon:
  • 30 millilitres (2 tablespoon) Olive oil
  • 6 x 150 grams (5-ounce) Salmon fillets
  • 14 grams (6 tablespoon) Sesame seeds
  1. For the salsa, toss the cucumber, raspberries, red onion, rice wine vinegar, sugar together with the coriander, mint and sesame oil and season to taste. Season to taste and chill until ready to serve
  2. For the salmon, preheat the oven to 200 °C (400 °F). Heat a large, oven-proof sauté pan over medium-high heat and add the olive oil. Pour the sesame seeds onto a plate and season lightly, stirring to mix. Dip the top of each salmon portion into sesame seeds and place, sesame seed-side down into hot pan. Cook for 2 minutes, then flip salmon portions over. Place the pan in the oven and cook for 10 to 15 minutes (10 for medium, 15 for well done). Serve this with the salsa on the side

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