Sesame-Salmon and Potato Salad

Nutrition per serve

Ingredients

• 2pcs potato
• 150g peas
• 2pcs Tasmanian salmon fillets
• 5g toasted sesame seeds
• 20ml mirin
• 50g rocket leaves
• 23ml neutral-flavoured oil
• 15ml soy sauce
• 10ml white vinegar

Method

1. Step 1 — Cook potato
   Peel the potatoes and cut into 2cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8-10 mins until almost tender.
2. Step 2 — Cook peas
   Add the peas to the potatoes and cook for a further 2 mins or until the vegetables are tender. Drain, rinse under cold water to cool, then drain well.
3. Step 3 — Prep salmon
   Meanwhile, rub the salmon with 2 tsp oil and season with salt and pepper. Scatter the sesame seeds over the flesh-side of the salmon.
4. Step 4 — Cook salmon
   Heat 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, turn and cook, flesh-side down, for a further 3-4 mins until just cooked or cooked to your liking. Remove from the pan.
5. Step 5 — Make dressing
   While the salmon is cooking, combine the mirin, 1 tbs soy sauce, 1 tbs oil and 2 tsp white vinegar in a bowl.
6. Step 6 — Get ready to serve
   Put the potato, peas, rocket and dressing in a large bowl and gently toss to combine. Flake the salmon into large chunks (you can discard the skin, if preferred). Divide the salad and salmon among bowls to serve.   

Allergens

Soy, Fish, Sesame, Gluten, Wheat