Sesame Salmon & Greens

Sesame salmon is my go-to quick and easy dinner. Fish cooks so fast that it makes a great last minute dinner option.

You can easily turn a fillet of fish into something very fancy looking by simply adding a squeeze of lemon juice, chopped herbs or a sprinkle of sesame seeds on top for a lovely burst of flavour.

I love Asian food and their appreciation for simple flavours. This dish marries Asian flavours with some of the most seasonal vegetables available at the moment. Leeks are a really forgotten vegetable and deserve far more than just adding them to soups. Buttered leeks are an amazing dish and that is where I got the idea for this side dish, despite it not including any butter.

Serve this recipe alongside some mashed potatoes, rice or you could mix pasta through the greens too.

Serves 2.

  • oil
  • 2 salmon fillets
  • sesame seeds
  • 2 cloves garlic, minced
  • 5 large chestnut mushrooms, sliced
  • 1 large leek, thinly sliced
  • 1/2 medium courgette, diced
  • 2 large handfuls spinach
  • 2 tbsp soy/tamari sauce
  1. Preheat an oven to 200°C/180°C fan/400°F.
  2. Place the salmon fillets skin side down on a roasting tray or ovenproof dish.
  3. Sprinkle some sesame seeds over the flesh of both fillets.
  4. Bake in the oven for 15 minutes or until cooked through.
  5. Heat one teaspoon oil in a frying pan over a medium heat.
  6. Add the garlic and cook until soft through. Stir through the mushrooms and allow to cook fully. Remove from the pan, set aside and return the pan to the heat.
  7. Add another teaspoon of oil to the pan. Fry off the leeks until soft through, add the courgette and continue to cook for 3 minutes, return the mushrooms to the pan with the spinach.
  8. Continue to cook until the spinach wilts.
  9. Add the soy sauce with one tablespoon of sesame seeds and stir to combine.
  10. Serve the salmon alongside the greens and your choice of carbohydrate.Sesame Salmon & Greens; Delalicious; Sinead Delahunty
Happy cooking,
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