Sesame-Crusted Salmon & Sweet Potato Fries

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, 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.

TIP: Thinly slicing the cucumber ensures it will pickle in the allocated time.

Spread the sesame seeds over a plate. Pat the salmon dry with a 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). 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.