I'm reviving my blog with a brilliant recipe I discovered last night in a copy of delicious magazine. I was looking for something light, summery and low in carbs and this turned out to be a perfect fit. As with so many of the best recipes it was wonderfully simple to make, helped by the fact that the salmon is cooked in the oven for the last five minutes, leaving you time to finish off the veg.
The result was perfectly cooked salmon on top of deliciously flavoured pak choi, one of my favourite vegetables. The sesame seeds also added a nice crunch and I'll definitely try making it with black sesame seeds next time as they look quite impressive in the picture in the magazine.
Sesame Salmon with Pak Choi
(adapted from delicious magazine)
25g each black and white sesame seeds (or all white)
4 x sustainable skinless salmon fillets (pin-boned)
4 tbsp olive oil plus extra for brushing
4cm piece fresh ginger, grated
bunch spring onions plus extra to serve
4 pak choi
1 tsp honey
2 tsp soy sauce
2 tsp rice vinegar
1) Heat the oven to 180c/160 fan/gas 4. Combine the sesame seeds on a plate. Brush the salmon with a little olive oil then coat with the sesame seeds.
2) Heat 2 tbsp oil in a large pan and cook the salmon for 2 minutes on each side.
3) Put on a baking tray and bake for 5 minutes or until just cooked. Rest for 3 minutes.
4) Meanwhile, heat the rest of the oil in the pan and add the ginger and spring onions. Cook, stirring, for 1-2 minutes until the onion is slightly soft. Trim and slice the pak choi into 1cm strips and add to the pan with the honey, soy sauce and rice vinegar. Cook for 1-2 minutes until the leaves are wilted. Season well.
5) To serve, divide the pak choi mixture between four plates and top with the salmon.