Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Sesame-crusted salmon fillets with potato and asparagus salad

Sesame-crusted salmon fillets with potato and asparagus salad recipe, bought to you by MiNDFOOD.

Sesame-crusted salmon fillets with potato and asparagus salad

Quick and delicious, this summery dish is perfect for a mid-week meal.

Serves 4

750g new or baby potatoes

1 bunch green asparagus, trimmed, cut into 4cm pieces

1 bunch white asparagus, trimmed, cut into 4cm pieces

1/3 cup whole egg mayonnaise

2 tbsp lemon juice

¼ cup dill sprigs, finely chopped

white pepper

60g mixed salad greens

4 salmon fillets

¼ cup sesame seeds

1 tbsp olive oil

Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until potatoes are tender.

Add asparagus to saucepan and cook for 1-2 minutes or until just tender. Drain. Place potatoes and asparagus into a bowl with icy cold water to stop cooking process. Drain. Slice potatoes. Place potatoes and asparagus into a large bowl.

Combine mayonnaise, lemon juice, dill, salt and white pepper in a bowl. Add sauce to potato mixture and gently stir until combined. Spoon salad onto serving plates. Top with salad greens.

Place salmon fillets onto a chopping board. Sprinkle sesame seeds onto fillets, pressing firmly onto flesh. Heat oil in a non-stick frying pan over a medium heat. When hot, add salmon fillets, sesame-seed side down. Cook for 2-3 minutes or until golden and fillets are cooked halfway through. Turn and cook for a further 2 minutes or until a little rare in the centre. Transfer salmon to serving plates and serve immediately.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney