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 Salmon Recipes -
Sesame-Crusted Salmon on Watercress-Orange Salad Recipe
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Appetizers Recipes -
Sesame-Crusted Salmon on Watercress-Orange Salad Recipe
Ingredients
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400 g/14 oz
salmon fillet, tail end preferred
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2 tablespoons
orange juice
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Salt
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1 tablespoon
honey
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5
tablespoons black sesame seeds
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1 bunch of
watercress
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2 tomatoes
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Juice of 1
orange, organically grown
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2 tablespoons
apple cider vinegar
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Sugar
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Freshly ground
black pepper
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5 tablespoons extra-virgin
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olive oil
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2 oranges,
organically grown, separated into segments
Serves 4
Method:
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Cut the salmon fillet in half lengthways. Mix together
the orange juice, salt and honey and marinate the salmon
in this mixture for about 5 minutes.
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Dredge the salmon
pieces in sesame seeds, pressing lightly to ensure that
the seeds stick to the salmon.
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Sauté quickly in a
non-stick frying pan over a high heat until cooked on
both sides. Remove the salmon with a slotted spoon and
set aside.
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Rinse the watercress, remove the leaves from
the stems and drain in a colander.
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Remove the stem end
of the tomatoes, cut a cross in the top and briefly
immerse in boiling water. Rinse under running cold
water, skin, cut into quarters, deseed and dice.
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Mix
together the orange juice, apple cider vinegar, sugar,
salt, black pepper and olive oil to make a fruity
vinaigrette.
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Toss the orange segments, watercress and
tomatoes in the vinaigrette and then arrange on 4
serving plates.
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Cut the warm salmon fillet into 1
cm/1/2 inch slices (the salmon should be almost
rare in the centre) and arrange on top of the
salad.
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