Sesame-crusted salmon with cucumber salad



150g sesame seeds, toasted

4 fresh salmon fillets

1 egg white, lightly beaten

2 zucchini

1/2 Lebanese cucumber

1/2 cup mint leaves

1/2 cup parsley leaves

80ml Spiral organic rice wine vinegar

70ml extra virgin olive oil

1 tbsp white sugar

1 lemon, juiced

2 tbsp sumac

2 tbsp pine nuts

4 tbsp Meredith marinated Feta


  • For the Salmon – spread the sesame seeds on a plate. Dip the top of each salmon fillet in the egg white then gently press into the sesame seeds, trying to keep the seeds on the top only.
  • Place the fillets on a plate and put in the fridge.
  • For the salad – cut both ends off the zucchini, slice very thinly (with a mandolin is best) and set aside.
  • Cut the cucumber lengthways, scrape the seeds out, then slice into thin half moons.
  • Place the zucchini, cucumber, mint and parsley in a bowl.
  • Put the vinegar, 20ml of oil, sugar and lemon juice in a lidded jar and shake well until the sugar has dissolved.
  • Cooking the salmon – heat a frying pan big enough to fit the salmon fillets then add the remaining oil.
  • Place the fillets in the pan sesame-seed side down and cook over medium to low heat for about five minutes. You can see the fillet starting to cook along the edge of the fish.
  • Meanwhile, pour the dressing over the salad and mix well with your hands. Turn the fish and cook for another 5-8 minutes.
  • Place salad on four serving plates and top with the sumac, pine nuts and Feta. Place the fish next to the salad and serve immediately.