Ingredients

  • Serves 6 people
  • salsa:

    250 g diced English cucumber

  • 125 g fresh raspberries

  • 75 g finely diced red onion

  • 2 tbsp rice wine vinegar

  • 1 tsp sugar

  • 2 tbsp chopped fresh coriander

  • 1 tbsp chopped fresh mint

  • 2 tsp sesame oil

  • 0.6 g salt

  • 0.6 g pepper

     

  • salmon:

    2 tbsp olive oil

  • 6 150 g (5-ounce) salmon fillets

  • 6 tbsp sesame seeds

  • 0.3 g salt

  • 0.3 g pepper

Log in to watch this premium content and more!
Recipe Courtesy of
Anna Olson

Sesame Crusted Salmon with Cucumber and Raspberry Salsa

{{totalReview}}
I actually like to make this dish in winter, when I crave a little colour on my plate. The pepper salsa replaces a tomato salsa, which in winter is hard to make taste like it’s summertime ripe-tomato partner.
  • Easy
  • 15 min
  • 20 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Prepare salsa

    • Toss the cucumber, raspberries, red onion, rice wine vinegar, sugar together with the coriander, mint and sesame oil and season salt and pepper to taste.
    • Chill in the refrigerator until ready to serve


  2. Dip and cook sesame seeds on salmon

    • Heat a large, oven-proof sauté pan over medium-high heat and add olive oil.
    • On a plate, pour and spread sesame seeds and season with salt and pepper. Stir and mix well.
    • Dip the top of each salmon portion (skin-side) into the sesame seeds.
    • Next, gently place the salmon on the hot pan seed-side down. Allow it to cook for 2 minutes, then flip salmon portions over and cook for another 2 minutes.


  3. Cook the salmon

    • Preheat the oven to 200°C.
    • Place the pan in the oven and cook for 10 to 15 minutes (10 mins for medium, 15 mins for well done).


Plate and Serve!

Place the salmon on a serving plate and serve with salsa on the side. Make veggie burgers here.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 6 people
    • salsa:

      250 g diced English cucumber

    • 125 g fresh raspberries

    • 75 g finely diced red onion

    • 2 tbsp rice wine vinegar

    • 1 tsp sugar

    • 2 tbsp chopped fresh coriander

    • 1 tbsp chopped fresh mint

    • 2 tsp sesame oil

    • 0.6 g salt

    • 0.6 g pepper

       

    • salmon:

      2 tbsp olive oil

    • 6 150 g (5-ounce) salmon fillets

    • 6 tbsp sesame seeds

    • 0.3 g salt

    • 0.3 g pepper

    Nutrition
    Close

    By clicking "Accept", you agree to our use of cookies and similar technologies.

    Read Cookie Policy