Sesame plays a starring role in this delectable dinner – we've added seeds and sesame oil blend to the crumb, giving it extra crunch and irresistible flavour. Golden fries and a fresh salad with crisp pear are the perfect sidekicks
Always refer to the product label for the most accurate ingredient and allergen information.
black sesame seeds(ContainsSesame)
sesame oil blend(ContainsSesame)
mixed salad leaves
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, in a small bowl, combine the black sesame seeds, panko breadcrumbs (see ingredients list), the sesame oil blend and a pinch of salt and pepper.
Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. Place, skin-side down, on a second oven tray lined with baking paper. Drizzle the soy sauce over the salmon and then spoon over the sesame crumb. Gently press down so the crumb sticks. TIP: It’s okay if some of the sesame crumb falls off!
In the last 8-12 minutes of the potato cooking time, place the salmon in the oven and bake until it is just cooked through and the crust is slightly golden. TIP: Salmon can be served slightly blushing in the centre.
While the salmon is cooking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). In a small bowl, combine the rice wine vinegar, olive oil (2 tsp for 2 people / 1 tbs for 2 people) and a pinch of salt and pepper. Add the mixed salad leaves, cucumber and pear to the bowl with the dressing and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the fries and sesame-crumbed salmon between plates and serve with the pear salad and mayonnaise.