Sesame-crusted salmon with sriracha-glazed veg
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 salmon fillets
- vegetable oil
- 2 tbsp sesame seeds
- 1 small head broccolicut into florets
- 100g sugar snap peas
- 2 pak choiquartered
- 2 spring onionscut into 3cm-long pieces
- 1 tsp sesame oil
- a handful corianderleaves torn
SAUCE
- 4 tbsp sriracha
- ½ limejuiced
- 1 tbsp mirin
Nutrition: per serving
- kcal622
- fat37.8g
- saturates5.9g
- carbs21.9g
- sugars12.8g
- fibre12g
- protein42.4ghigh
- salt1.8g
Method
step 1
Coat the salmon fillets in 2 tsp of vegetable oil, put the sesame seeds onto a plate and roll the salmon fillets so they are completely covered. Season well and put onto a baking tray, skin-side down.
step 2
Heat the grill to high. Grill the salmon for 10 minutes until golden and cooked through.
step 3
Heat a frying pan or wok and put the broccoli in the pan with 50ml of water. Put on a lid and cook for 4-5 minutes until all the water has evaporated. Add 1 tbsp of vegetable oil and fry the broccoli for 2-3 minutes on a high heat, until browned a little.
step 4
Mix together the sriracha, lime juice and mirin. Add to the wok with the sugar snaps, pak choi and spring onions, and simmer gently for 2 minutes until the sauce has thickened and the veg is cooked. Drizzle the sesame oil over the veg.
step 5
Serve with the salmon fillet on top of the veg and scattered with coriander.
