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Ingredient
Sesame seared salmon, Tahini avocado and shred salad
Introduce
Ingredient
Food ration :
Serves 2 servingsCooking time :
30 minutes
150 g
brown buckwheat noodles
2
limes
4 tsp
sesame seeds
1 cloves
garlic
4 tsp
tahini
1
cucumber
1 punnet
cress
2 springs
fresh coriander
Cooking instructions
* Step 1
Cook the noodles according to the packet instructions, then drain and toss in a little squeeze of lime juice.
* Step 2
Carefully slice each of the salmon fillets lengthways into 2. Scatter the sesame seeds over a board and press one side of the salmon slices into the seeds to form a crust.
* Step 3
Place a large dry non-stick frying pan over a medium heat, and once hot, add the salmon sesame side down. Leave for 2 - 3 minutes or until golden, flip over to cook for just 1 minutes, then remove from the heat.
* Step 4
Peel the garlic and pound into a paste with a pinch of sea salt in a mortal and pestle, then add the tahini, the remaining lime juice and a splash of water to make a dressing.
* Step 5
Use a box grater to coarsely grate the cucumber, carrots and beets.
* Step 6
Keeping them in a separate piles and dividing between two plates. Snip and divide up the cress, then divide up the noodles.
* Step 7
Halve, peel and destone the avocado and add one half to each plate, then pour the dressing into the wells and add a few drips of olive oil.
* Step 8
Lay the salmon alongside, then finely slice the chilli and scatter over the coriander leaves. Toss everything together at the table and enjoy.
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