Good Mood Food: Sesame Salmon

Nutrition per serve

Ingredients

• 2.5g wasabi
• 130g natural yoghurt
• 1pcs carrot
• 1pcs avocado
• 1pcs spring onion
• 1pcs zucchini
• 10g toasted sesame seeds
• 2pcs Tasmanian salmon fillets
• 1pinch pinch of sugar
• 10ml boiling water
• 13ml soy sauce
• 5ml white vinegar
• 15ml extra virgin olive oil

Method

1. Step 1 — Make wasabi yoghurt
   Check your avocado is ripe before starting this recipe (see cooking tip). Put the wasabi (wasabi is spicy, so reduce the amount if you prefer), a pinch of sugar and 2 tsp boiling water in a bowl and whisk until smooth. Add the yoghurt and ½ tsp soy sauce and whisk to combine.
2. Step 2 — Prep salad and dressing
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the avocado. Thinly slice the spring onion on an angle. Put 2 tsp soy sauce, 1 tsp white vinegar and a pinch of sugar in a large bowl and stir to dissolve the sugar.
3. Step 3 — Prep zucchini and salmon
   Slice the zucchini on an angle. Put the zucchini and ½ tsp sesame seeds in a bowl, season with salt and pepper and toss to combine. Put the remaining sesame seeds in a shallow dish and season with salt. Press the flesh side of the salmon into the sesame mixture to coat.
4. Step 4 — Cook salmon
   Heat 2 tsp extra virgin olive oil in a small frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Cook zucchini
   Meanwhile, heat 2 tsp extra virgin olive oil in a large frypan over medium-high heat. Add the zucchini and cook for 2 mins each side or until tender.
6. Step 6 — Get ready to serve
   While the zucchini is cooking, add the carrot and spring onion to the soy dressing and toss to combine. Coarsely flake the salmon. Divide the salad, avocado, zucchini and salmon among plates. Drizzle any remaining dressing over the avocado. Spoon over the wasabi yoghurt to serve.

Allergens

Soy, Milk, Sesame, Fish