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ModOz Recipes
Sesame-Crusted Salmon

Sesame-Crusted Salmon

with Pickled Cucumber Salad & Dill-Parsley Mayo

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Go fishing for compliments with this sublime salmon dish – anyone who tastes the crispy skin speckled with sesame seeds, the more-ish spiced fries and tangy cucumber salad is going to be falling at your feet in appreciation!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SesameFishEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

½ sachet

Aussie spice blend

(May be presentGluten)

1 unit

cucumber

1 sachet

sesame seeds

(ContainsSesame)

1 packet

salmon

(ContainsFish)

½ unit

pear

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

1 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2270 kJ
Fat29.6 g
of which saturates4.1 g
Carbohydrate34.6 g
of which sugars17.9 g
Protein33.3 g
Sodium362 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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BAKE THE FRIES
BAKE THE FRIES
1

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. Add the Aussie spice blend (see ingredients list) and season with salt and pepper. Drizzle with olive oil and 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.

PICKLE THE CUCUMBER
PICKLE THE CUCUMBER
2

While the fries are baking, thinly slice the cucumber into rounds. TIP: Be sure to slice the cucumber thinly to ensure it pickles in the allocated time. In a small bowl, add the rice wine vinegar, sugar and a good pinch of salt. Stir to dissolve, then add the cucumber. Add enough water to cover the cucumber. Toss to coat, then set aside, tossing every few minutes to coat in the pickling liquid.

PREP THE SALMON
PREP THE SALMON
3

Spread the sesame seeds over a plate. Pat the salmon dry with paper towel, drizzle with a little olive oil and season generously with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! Press the salmon, skin-side down, into the sesame seeds to coat.

COOK THE SALMON
COOK THE SALMON
4

When the fries have 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.

DRESS THE SALAD
DRESS THE SALAD
5

Thinly slice the pear (see ingredients list). Just before serving, drain the pickled cucumber. Add the cucumber, pear and mixed salad leaves to a large bowl. Drizzle with olive oil and season to taste with salt and pepper. Toss to coat.

SERVE
SERVE
6

Divide the sesame-crusted salmon, Aussie spiced fries and pickled cucumber salad between plates. Serve with the dill & parsley mayonnaise.