Super easy, with toasted sesame flavours, this recipe works well as a lunch dish for the ladies or a flash family meal. Salmon should be served just cooked or even seared, rather than well-cooked, this will keep it moist with the most nutritional value. You can cook your own brown rice or, if your time is limited, use cooked rice pouches.
- ¼ cup sesame seeds
- ½ tsp sea salt
- 8 salmon loins – I found these packed at the supermarket but you could buy fillets and portion them if you prefer
- 2 tsp sesame oil
- 2-3 tsp rice bran oil
- 2 cups brown rice
- ¼ telegraph cucumber, peeled into ribbons
- ½ cup sprouts or mung beans
- ½ cup sliced coloured peppers
- 1-2 handfuls mesclun lettuce
- ¼ cup olive oil
- 2 limes, juice and zest
- 1 tsp white sugar
- Combine the sesame seeds and salt in a shallow bowl.
- Skewer the salmon fillets with metal or pre-soaked skewers and rub the salmon with the sesame oil, then sprinkle generously with the seed mixture.
- Heat a non-stick pan with a little of the rice bran oil and sear the salmon loins for about 2 minutes each side until the seeds are toasted and the salmon heated through.
- For the rice salad, toss together the rice, cucumber ribbons, sprouts, peppers and mesclun and dress with the combined oil, lime juice and zest, sugar and seasoning. *You can use the rice hot or cold, depending on your preference or the weather.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author