Recipe: Sesame Salmon & Asparagus Salad

Serves 2

Ingredients

  • 2 x 250g pieces of salmon
  • Sesame seeds
  • Turmeric
  • Cumin
  • Cayenne pepper
  • Avocado oil (or olive oil)
  • Asparagus (~10 spears)
  • Baby spinach leaves
  • Boiled or baked beetroot
  • Rice wine vinegar
  • Sesame oil
  • Spring onions
  • (optional) Himalayan salt or smoked salt flakes

Method

  1. Place asparagus, olive oil and salt into a frying pan, cook asparagus for 3-5 minutes
  2. Remove asparagus from the pan and place on paper towel to cool and allow excess oil to drain off.
  3. In a bowl or tray combine sesame seeds, turmeric, cumin and cayenne pepper to create the coating for your salmon.
  4. Now press salmon pieces into the coating mix.
  5. Cook salmon on high heat for 2-3 mins per side.
  6. While salmon is cooking take your pre-cooked beetroot and slice thinly.
  7. Wash baby spinach leaves in preparation for salad assembly.
  8. To create the dressing mix together sesame oil, rice wine vinegar and spring onions.
  9. Remove salmon from the pan, assemble salad and serve.