An elegant blend of Asian-inspired flavours, sesame crusted salmon with wasabi mayo is a delicious dinner. It’s also healthy! Salmon is a great source of the essential fatty acid omega 3, so there’s no reason why you shouldn’t have this lovely dish.
Sesame crusted salmon with wasabi mayo
Ingredients
Coriander oil
- 200g coriander
- 125ml oil
Wasabi mayonnaise
- 2 large egg yolks
- 30ml (2 tbsp) white wine vinegar
- 2,5ml (½ tsp) salt
- 5ml (1 tsp) mustard
- 5ml (1 tsp) sugar
- 1 garlic clove, finely chopped
- 250ml (1 cup) oil
- 10ml (2 tsp) wasabi paste
Sesame crusted salmon
- 500g salmon, cut into bite-size cubes
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) white sesame seeds, toasted
- 60ml (¼ cup) black sesame seeds, toasted
- 30ml (2 tbsp) olive oil
- micro leaves, to serve
- lime wedges, to serve
Instructions
For the coriander oil, place a muslin cloth in a strainer over a bowl. Heat the oil in a small saucepan on low heat, taking care not to make it too hot. Place the coriander in a jug and pour the hot oil over. Blend with a stick blender until smooth. Pour the oil into the muslin cloth and set aside.
Rinse the food processor bowl with boiling water and dry. Add the egg yolks, vinegar, salt, mustard, sugar and garlic. While the food processor is running, drizzle the oil slowly in a thin stream. Add wasabi and whisk to combine. Set aside.
Season the salmon and press half of the salmon cubes into the white sesame seeds and the other half into the black sesame seeds. Heat the olive oil in a large frying pan over medium-high heat. Fry salmon on both sides until cooked to your preference, about 2 – 4 minutes on each side.
Place the salmon on a serving dish and serve with dollops of wasabi mayonnaise and a drizzle of coriander oil. Garnish with micro leaves and lime wedges.
