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.