Sesame-Crusted Salmon & Sautéed Veg

Trim green beans and cut in half. Roughly chop Asian greens. Set aside. In a small bowl, combine the mayonnaise and rice wine vinegar. Set aside. Pat salmon dry with paper towel. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. Little Chefs: Kids can take charge by combining the mayonnaise and rice wine vinegar!

In a shallow bowl, combine Thai stir-fry spice and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine mixed sesame seeds and panko breadcrumbs. Dip the salmon into spice mixture, then into egg, and finally in sesame crumb mixture. Transfer to a plate. Little Chefs: Kids can help crumb the salmon! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.

Heat pan as above. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

Wash out frying pan and return to medium-high heat with a drizzle of olive oil. Stir-fry green beans until softened, 5-6 minutes. Add Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce, then remove pan from heat.