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Sesame-Crusted Salmon with roasted tomatoes and almond salad.

 

Serves 2

 

For the salmon

50g sesame seeds

2 x 150g salmon fillets

2 tbsp olive oil

1 tbsp light oil

 

For the salad

75g Almonds

Small vine tomatoes for roasting

75g Rocket leaves

1 tbsp balsamic vinegar

2 tbsp extra virgin olive oil

Sea salt

Ground black pepper

 

  1. Coat the salmon with the oil.
  2. Place the sesame seeds in a dish
  3. Place the oiled salmon in the dish and coat with sesame seeds
  4. Fry the salmon in the light oil for 6-8 minutes turning once taking care not to burn the seeds
  5. Sprinkle the vine tomatoes with sea salt and olive oil and roast in a hot oven until starting to burst.
  6. Toast the almonds in a dry pan and combine with the rocket and dress with the balsamic and oil.  Season to taste.
  7. Serve the fish  with the salad and roasted tomatoes

 

Serve with a Chilled amontillado, this would also work with a fino.

 

 

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© Tim Charlesworth