Sesame crusted salmon and green bean salad
prep: 10 minutes
cook: 15 minutes
serving: 2
Nutrition Facts
each serving
KCal
408
Carbs
7.2g
fiber
5.8g
Protein
29.5g
Fat
27.8g
Saturates
4.8g
Sugars
6.3g
Salt
0.15g
Fruit/Veg Portion
2
Ingredients
all 11 types- juice half lemon
- 2 tsp toasted sesame oil
- 2 tsp Chinese five-spice
- 2 salmon steaks (approx. 120g each)
- 1 tbsp sesame seeds
- 1 tsp sunflower oil
- 200g fine green beans, trimmed
- 2 tomatoes, chopped
- half small red onion, finely chopped
- 1 little gem lettuce, finely shredded
- 2 tsp balsamic vinegar
Directions
4 steps in totalStep 1
Preheat the oven to 180°C/gas 4. Combine the lemon juice, sesame oil and Chinese five-spice in a bowl, mixing well, then thoroughly coat the salmon steaks.
Step 2
Put the salmon steaks on a plate and sprinkle with the sesame seeds. Once well coated, place the salmon on a baking sheet, lightly oiled with 1 tsp sunflower oil. Sprinkle any remaining seeds on top of the fish and bake in the oven for 12–15 minutes.
Step 3
Meanwhile, boil the beans for 3–4 minutes, then plunge into cold water to cool.
Step 4
Mix the beans, tomatoes, onion and lettuce together, and divide between two plates. Flake the salmon on top and drizzle with the balsamic vinegar.
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