Sesame-Crusted Salmon

Sesame-Crusted Salmon

with Pickled Cucumber Salad

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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

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

½ sachet

Aussie spice blend

(May be presentGluten)

1 unit


1 sachet

sesame seeds


1 packet



½ unit


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


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat27.1 g
of which saturates4.4 g
Carbohydrate38.5 g
of which sugars20.9 g
Protein35.3 g
Sodium289 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the sweet 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, toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.


While the fries are baking, thinly slice the cucumber into rounds. In a small bowl, add the rice wine vinegar, sugar and a good pinch of salt. Stir to dissolve and 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.

TIP: Slice the cucumber thinly to ensure it pickles in the allocated time.


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. Press the salmon skin-side down into the sesame seeds to coat.

TIP: Patting the skin dry helps it crisp up in the pan!


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 pink in the centre.


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


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

TIP: For the low-calorie option, omit the dill & parsley mayonnaise.