Salmon and asparagus salad with a sesame dressing
Serves 4
Ingredients
16 baby potatoes – halved
2 bunches of green asparagus
4x 160g pieces of fresh salmon fillets (skin removed)
½ a cup mixed black and white sesame seeds
1 large avocado
1/3 cup spring onion – thinly sliced
1 red chilli – thinly sliced
Handful of coriander
½ cup kewpie mayo
1 tsp sesame oil
Juice of 1 lemon
Instructions
Prep a pot of salted boiling water. Cut the potatoes in half and throw them in the pot. Cook for 10 minutes or until just cooked. Chop the bottoms of the asparagus and cut them in half.
When there is a minute to go on the potatoes add the asparagus to the pot and cover.
Tip the potatoes and asparagus into a colander, then run some them under cold water, drain well and set aside.
Tip the sesame seeds onto a plate, oat the salmon fillets on all side with the sesame seeds, add more seeds in if you need them.
Whisk together the dress ingredients. Slice the avocado, chilli and coriander and set aside.
In a hot cast iron pan, add some oil and a splash of sesame oil, fry the salmon pieces on all sides for roughly 1 minute per side.
Let the salmon cool slightly then cut it into 2cm thick pieces.
Layer the potatoes and half the asparagus onto a platter, top with the salmon, avocado, chilli, coriander and remaining asparagus.
Drizzle the dressing over the top and enjoy!
