NZ Woman's Weekly

Sesame salmon skewers with brown rice salad

Sesame salmon skewers with brown rice salad
  • Meal Type

  • Servings


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
  • Seasoning
  1. Combine the sesame seeds and salt in a shallow bowl.
  2. 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.
  3. 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.
  4. 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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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