Sesame Crusted Salmon
with Crunchy Slaw
The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.
30 min
The flavor of the toasted sesame seeds is complemented by the Asian-flavoured marinade and slaw.
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Ingredients
Number of People:
Salmon
Skinless salmon fillet
6*
350 Grams
Soy sauce
9*
20 ML
Honey
15 Grams
Garlic powder
2 Grams
Sesame seeds
3*
10 Grams
Black sesame seeds
3*
10 Grams
Slaw
Rice vinegar
30 ML
Sweet soy sauce
15 ML
Mayonnaise
5*9*13*
50 Grams
White cabbage
300 Grams
Carrot
1 Piece
Red radish
125 Grams
Spring onion
40 Grams
Salt
1 Tsp
Large red chilli
1 Piece
Allergens
*6 Fish, *9 Soya, *3 Sesame Seeds, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate
Preheat the oven to 200°C/180°C fan. Whisk the soy sauce, honey and garlic powder in a large bowl. Portion the salmon and add to the bowl. Flip the salmon until all sides are covered.
2 Crust salmon
Mix both sesame seeds on a plate. Remove the salmon from the marinade and turn it in the sesame seeds.
3 Bake
Place the salmon on an oiled lined baking tray and bake for 15 min or until cooked through.
4 Make slaw
Meanwhile, place the rice vinegar, sweet soy sauce and mayonnaise in a large bowl and whisk. Slice the cabbage as finely as possible. Peel and grate the carrot. Slice the red radish. Finely chop the spring onions. Add the lot into the bowl and mix until combined. Season generously with salt.
5 Serve
Thinly slice the red chilli. Serve the sesame-crusted salmon beside the slaw. Garnish with the red chilli.
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