Sesame-Crumbed Salmon

While the fries are baking, combine the sesame seeds, panko breadcrumbs (see ingredients) and the sesame oil blend in a small bowl. Season with salt and pepper and stir to combine.

Pat the salmon dry with paper towel and season both sides with salt and pepper. Place, skin-side down, on a second oven tray lined with baking paper. Lightly drizzle the soy sauce over the salmon and then spoon over the sesame crumb. Gently press down so the crumb sticks.

TIP:It's OK if some of the sesame crust falls off!

In the last 8-12 minutes of the sweet potato cooking time, bake the salmon until it is just cooked through and the crumb is slightly golden.

TIP: Salmon can be served slightly blushing pink in the centre.

While the salmon is cooking, thinly slice the pear (see ingredients). In a small bowl, combine the rice wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people), then season with salt and pepper. Add the mixed salad leaves and pear to the dressing and toss to coat.