Double Sesame-Crusted Salmon & Rainbow Wombok Salad
with Sesame Dressing & Coriander
- Sesame
- Fish
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
- Crustaceans
- Fish
- Molluscs
Bring a pop of colour to your dinner table with this crunchy rainbow slaw, tossed through sesame dressing and topped with crispy, sesame-crusted salmon. Packed with flavour and texture, this delicious meal is sure to go down a treat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Coriander
1 tin
Sweetcorn
1
Cucumber
1 packet
Mixed Salad Leaves
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
560 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Sesame Dressing
(Contains: Sesame, Eggs, Gluten, Soy, Wheat; May be present: Milk.)
1 packet
Shredded Wombok
Cooking Steps
• Spread mixed sesame seeds in a bowl or plate. • Pat salmon dry with a paper towel, then drizzle with olive oil and season with salt and pepper on both sides. • Press salmon into sesame seeds, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain sweetcorn. Heat a large frying pan over high heat.
• Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, thinly slice cucumber into half-moons. • In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. • Add shredded wombok, charred corn, mixed salad leaves and cucumber. Toss to coat. Season to taste.
• Divide rainbow wombok salad and sesame-crusted salmon between plates. Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty sesame-crusted salmon, though some found it bland. The dressing was praised, but a few felt it needed more.
- Ease of prep: Customers appreciated how quick, simple, and easy this meal was to prepare.
- Suggestions: Several added corn to match the photo. Some recommended using an air fryer or oven for less mess when cooking salmon.
- Portions: A few found the salmon pieces and cucumber small, with some suggesting adding rice or chips for a more filling meal.
- Salad mix: Some were disappointed by the salad ingredients, noting differences from the recipe photo.
