Taking a Japanese flair to the faithful old Salmon
May 10, 2018
Black Sesame Crusted Salmon with Wasabi Slaw and Edamame
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
- 4 salmon fillets
- 4 tbs black sesame seeds
- 1/2 wombok finely shredded
- 1/2 continental cucumber sliced
- 2 spring onions finely sliced
- 1/2 cup edamame beans shelled
- 1/2 cup Kewpie mayonnaise
- 2 tsp wasabi paste *to taste
- 2 limes juiced
- 1/2 tsp sesame oil
STEP 1 Remove the skin from the salmon fillets, place sesame seeds on a plate, then press the salmon fillets into seeds to coat one side.
STEP 2 Heat a heavy based frying pan, over medium heat, very lightly grease with a little oil, cook fillets sesame seed side down, until cooked halfway through, turn and cook for a few minutes more, the fillets should be just cooked, so the salmon doesn't dry out.
STEP 3 Mix the wombok, cucumber, edamame beans, spring onions and chill in a bowl. Combine the mayonnaise, wasabi paste, sesame oil and lime juice, mix well, taste, adjust the flavour if necessary. Pour over salad and toss through.
STEP 4 Serve the salmon fillets on top of the slaw garnished with a wedge of lime.
Adjust the wasabi paste to suit your taste. Any egg mayonnaise, will do the job, but I find the flavour of Kewpie perfect for this dish.
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