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Sesame crusted salmon and green bean salad

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A simple dish ready in under 30 minutes.
Serves
2
Prep
10 minutes
Cook
15 minutes
Each 380g serving contains (excludes serving suggestion)
KCal
40
Carbs
9.50g
Fibre
6.40g
Protein
29.20g
Fat
25.90g
Saturates
4.70g
Sugars
8.10g
Salt
0.10g
Portion Fruit & Veg
3
Ingredients
Ingredients
juice half lemon
2 tsp toasted sesame oil
2 tsp Chinese five-spice
2 salmon steaks (approx. 120g each)
1 tbsp sesame seeds
1 tsp sunflower oil
200g fine green beans, trimmed
2 tomatoes, chopped
half small red onion, finely chopped
1 little gem lettuce, finely shredded
2 tsp balsamic vinegar
Method
  1. Preheat the oven to 180°C/gas 4. Combine the lemon juice, sesame oil and Chinese five-spice in a bowl, mixing well, then thoroughly coat the salmon steaks.
  2. Put the salmon steaks on a plate and sprinkle with the sesame seeds. Once well coated, place the salmon on a baking sheet, lightly oiled with 1 tsp sunflower oil. Sprinkle any remaining seeds on top of the fish and bake in the oven for 12–15 minutes.
  3. Meanwhile, boil the beans for 3–4 minutes, then plunge into cold water to cool.
  4. Mix the beans, tomatoes, onion and lettuce together, and divide between two plates. Flake the salmon on top and drizzle with the balsamic vinegar.
Chefs tips
  • This recipe works well with mackerel fillets or fresh tuna steaks, too.
  • When in season, asparagus can be used instead of green beans.
  • Plunging the fine green beans into cool water stops the cooking process.
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