Sesame & Herb Crusted Salmon with Fennel & Radish Salad
/
Sesame & Herb Crusted Salmon with Fennel & Radish Salad
Recipe by Michael Weldon
Serves: 2
Prep Time: 10 minutes
Cook Time: 6 minutes
Ingredients
2 Huon salmon steaks skin on
½ cup sesame seeds
½ cup panko breadcrumbs
¼ cup parsley finely chopped
Zest of 1 lemon
Coles sea salt to taste
Coles black pepper to taste
2 tbs extra virgin olive oil
1 fennel bulb thinly sliced
Fennel fronds chopped
4 radishes thinly sliced
2 cups mixed salad leaves
Juice of 1 lemon
Method
Remove the skin from the salmon steaks. In a bowl, combine sesame seeds, panko breadcrumbs, parsley, lemon zest, salt, and pepper. Transfer the mixture to a plate and coat the salmon on all sides.
Heat extra virgin olive oil in a pan over medium heat. Once hot, add the salmon and cook for 2 minutes on each side. Sear the edges to ensure even cooking.
Meanwhile, in a salad bowl, combine fennel fronds, radishes, and mixed salad leaves. Add thinly sliced fennel, lemon juice, salt, and extra virgin olive oil. Toss to combine.
To serve, place the salad on a plate and top with the cooked salmon. Enjoy!
