black sesame crusted salmon with wasabi slaw and edamame
Salmon
Black Sesame Crusted Salmon with Wasabi Slaw and Edamame
Pan-fried salmon crusted with black sesame seeds on a wombok and cucumber slaw, dressed with a wasabi and lime mayonnaise.
Ingredients:
- 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
Directions:
- Remove the skin from the salmon fillets, place sesame seeds on a plate, then press the salmon fillets into seeds to coat one side.
- 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.
- 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.
- Serve the salmon fillets on top of the slaw garnished with a wedge of lime.
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