Salmon with sesame seeds is like tomato and basil, it just works. Having some mange-tout and choi sum (more stem-y version of pak choi) still going strong, I decided to quickly whip up one of my favourite tried and true recipes. Salmon fillets are that little bit more expensive, but when cooked with ingredients that enhance their taste and vice versa, it’s so worth it.
I first started learning how to cook Asian cuisine from the adorababable Ken Hom. ‘Hot Wok’ was the first recipe book of his I ever cooked from, there’s so much room for improvisation it really helps you to understand how the flavours and seasoning of Asian cuisine work, so you can go solo.
– 2 salmon fillets
– 2 choi sum bulbs, all washed and torn into manageable pieces, stems and all
– 1 clove of garlic, finely sliced
– 1 walnut-size of fresh ginger, finely sliced
– Juice of 1 lemon
– ½ deseeded red chilli, finely sliced
– 1tsp tahini (I use Meridian)
– 50g sesame seeds
– 100g mangetout, washed
– 100g brown rice, washed before cooking
– 1tsp Worcestershire sauce (darn tasty, 80% less sodium than soy sauce and preservative free, also add a couple of drops into a Bloody Mary and enjoy)
– 1 ½ tsp organic shredded coconut
– Get the rice going.
– Season the salmon fillets with the Worcestershire sauce, tahini, ½ of the lemon juice, shredded coconut and wait 10 minutes.
– Toss the sesame seeds into a pan on a medium heat, and wait until they start to become oily and brown, before adding in the ginger, garlic and chilli.
Place the salmon fillets into the pan, making sure all of the sauce is added in with them, turn the heat up.
– Turn them every 30 seconds until cooked through (the way to test this is to put a knife through, if the sauce is clear than it’s done), and push to one side of the pan and turn the heat to medium/low.
– Put the sum onto boil for 3 minutes.
– Add in the mangetout, water droplets still intact after washing, and let them crackle and pop away for a couple of minutes, stirring regularly so they get coated in the seasoning and sauce.
– Drain the rice before making little beds of each plate, place the saucy mange tout and choi sum on top, before laying on the salmon, tipping over whatever’s left in the pan.