Seaweed & Sesame Crusted Salmon with Miso Dressing
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Seaweed & Sesame Crusted Salmon with Miso Dressing
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
Salmon
4 Huon salmon fillets, skin off
Crumb
1 cup panko breadcrumbs
2 tbs crushed nori
1 tbs white sesame seeds
1 tbs black sesame seeds
1 lemon, zest
2 spring onions, sliced
3 tbs olive oil
Sea salt, to taste
Miso Dressing
2 tbs miso paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs mirin
1 tsp wasabi paste
1 tsp brown sugar
1 tbs sesame oil
½ lemon, juice
2 bunches bok choy, steamed
Lemon cheeks, for garnish
Preheat the oven to 180°C.
In a bowl, combine all the crumb ingredients and mix until well coated in oil. Carefully press the crumb mixture onto the top side of the salmon fillets, then place them on an oven tray.
Bake for 10 minutes or until the crumb is golden and the salmon is just cooked through.
In a jug, combine all the miso dressing ingredients and blend until smooth.
Serve the salmon alongside the steamed bok choy, drizzled with miso dressing. Garnish with a lemon cheek.
