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!
Aussie spice blend(May be presentGluten)
mixed salad leaves
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
rice 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. 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.
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.
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.
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.
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.
Divide the sesame-crusted salmon, Aussie spiced fries and pickled cucumber salad between plates. Serve with the dill & parsley mayonnaise.