Main course
Oriental salmon salad with Zucchi Sesame Seed Oil
4
people
5
(cooking time)
10 + 20 minutes marinating
(total time)
Difficulty
Easy
Ingredients
Salmon Fillet | 1 (500 g) |
Avocado | 1 |
Mango | 1 |
Lamb’s lettuce | to taste |
Soy sauce | to taste |
APPLE CIDER VINEGAR | |
SESAME SEED OIL | |
Black and White Sesame Seeds | to taste |
Instructions
Make the dressing by pouring 4 spoonfuls of Zucchi sesame seed oil, 4 spoonfuls of soy sauce and 2 spoonfuls of vinegar into a jar. Put the top on the jar and shake to form a smooth sauce.
Wash and dry the salmon fillet. Season it with the soy sauce and a spoonful of sugar and leave to marinate in the fridge for about 20 minutes. After the marinating time, drain the salmon thoroughly and coat it with the mixed black and white sesame seeds. Heat a non-stick griddle or frying pan and sear the fillet for 2 minutes on each side. Transfer it to a chopping board and wait a couple of minutes, then slice it thinly with a sharp knife.
Place the lamb’s lettuce in the individual bowls. Peel the avocado and mango, cut them into segments and arrange them on top of the lettuce. Season with the dressing, complete with the salmon slices and serve.
Wash and dry the salmon fillet. Season it with the soy sauce and a spoonful of sugar and leave to marinate in the fridge for about 20 minutes. After the marinating time, drain the salmon thoroughly and coat it with the mixed black and white sesame seeds. Heat a non-stick griddle or frying pan and sear the fillet for 2 minutes on each side. Transfer it to a chopping board and wait a couple of minutes, then slice it thinly with a sharp knife.
Place the lamb’s lettuce in the individual bowls. Peel the avocado and mango, cut them into segments and arrange them on top of the lettuce. Season with the dressing, complete with the salmon slices and serve.
