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.
- 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
- Preheat an oven to 200°C/180°C fan/400°F.
- Place the salmon fillets skin side down on a roasting tray or ovenproof dish.
- Sprinkle some sesame seeds over the flesh of both fillets.
- Bake in the oven for 15 minutes or until cooked through.
- Heat one teaspoon oil in a frying pan over a medium heat.
- 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.
- 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.
- Continue to cook until the spinach wilts.
- Add the soy sauce with one tablespoon of sesame seeds and stir to combine.
- Serve the salmon alongside the greens and your choice of carbohydrate.