Sesame-crusted salmon with cucumber salad
150g sesame seeds, toasted
4 fresh salmon fillets
1 egg white, lightly beaten
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.