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sesame and ginger salmon with an avocado, beetroot and edamame salad.

A colourful salad recipe for seafood lovers. The nutty and fragrant sesame salmon fillet is served with a rainbow of beetroot, avocado, green beans, asparagus, edamame beans and a lime and soy sauce dressing. Packed full of protein and nutrients, this gluten free and dairy free recipe goes towards your five a day.

Shopping list.
(Serves two)
♥ Two salmon fillets
♥ Pickled ginger slices (I used Very Lazy Ginger)
♥ 20g sesame seeds
♥ 100g asparagus spears, cut into 2 inch pieces
♥ 50g green beans
♥ 50g edamame beans
♥ Two small cooked beetroots, cubed
♥ A ripe avocado, stone removed and cubed
♥ Fresh limes
♥ Soy sauce
♥ Olive oil

Step one. Wrap your salmon fillets in tin foil parcels with a dash of soy sauce, ginger and sesame seeds. Bake for 20-25 minutes on 180 degrees C.

Step two. Boil the green beans, edamame beans and asparagus for around 5 minutes in a saucepan.

Step three (optional). In a small saucepan on a medium heat, sauté the green vegetables together with a little olive oil to created a charred finish.

Step four. Toss together the green vegetables with the beetroots and avocado. Add lime and soy sauce to taste.

Step five. Divide the salad between two bowls, lay on the salmon fillet and garnish with extra sesame seeds and lime, if required.


What are your favourite salmon recipes? Or ways to get your five vegetables a day?

1 comment:

  1. This looks nice. We normally have salmon baked in the oven on top of stirfried veg and rice, with some cashews!