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  • Emma Robinson

Sesame Salmon


SERVES 2


INGREDIENTS

2 fillets of salmon

2 tbsp soy sauce

2 tbsp sesame oil

Chilli flakes

2 tbsp mirin / white wine vinegar

225g fresh spinach

100g white or Savoy cabbge

2 spring onions, finely sliced

Parsley, to serve


METHOD

Mix the soy sauce, sesame oil, mirin and chilli flakes. Pour over the salmon in a shallow dish. Marinate in the fridge for at least 30 mins (or overnight). This recipe also works with tofu (for this recipe you will need one pack).


Heat a frying pan and add the salmon and its marinade. Cook gently over a low heat for about 8 mins, turning once. While the salmon is cooking, cook the spinach, cabbage and spring onions in boiling water until wilted (approx 3 mins). Serve the salmon on top of the veg and top with sesame seeds and parsley. For a more filling meal, serve with soba (buckwheat noodles) drizzled with a little extra sesame oil, or a little basmati rice.

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