Here's one way of enhancing baked salmon, giving it a hint of maple sweetness paired with nutty savoury sesame.
Serves 2
Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients
2 salmon fillets
4 tbsp maple syrup
1 tbsp soy sauce
1 tbsp lime juice (about half a lime)
1 1/2 tbsp sesame seeds
1 tsp vegetable oil
salad vegetables - leaves, asparagus and snow peas (lightly blanched), tomato. cucumber
Method
Mix the maple syrup, soy sauce and lime juice together in a small bowl. Set a third of the mixture aside as a dressing for the salad.
Marinate the salmon fillets in the remaining sauce for at least 20 minutes, covered and in the fridge.
Preheat the oven to 180°C and prepare your salad while you wait. Place a non-stick pan over a high heat and add the vegetable oil. Remove the salmon from the marinade and quickly sear them in the pan, just a couple of minutes on each side.
Transfer the salmon to a baking tray and place in the oven for 6-10 minutes depending on the thickness of the fillets and how firm you like your fish.
Put the sesame seeds into a small, clean, dry pan over high heat. Shake the pan every now and then to move the seeds around. As soon as they turn golden brown, turn off the heat and tip the seeds into a small bowl.
Place a bed of salad on each plate and drizzle with the reserved sauce. Slide a piece of salmon on top and sprinkle generously with the toasted sesame seeds.
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