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Taking a Japanese flair to the faithful old Salmon


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


  1. 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.
  2. 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.
  3. 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.
  4. STEP 4 Serve the salmon fillets on top of the slaw garnished with a wedge of lime.

Recipe Notes

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.