Salmon and Greens with Sesame Dressing

by Monya Kilian Palmer

“This is a super speedy dish that is fresh, light, and unbelievably tasty! It’s a must for salmon lovers, and those that enjoy the intoxicating flavour of sesame!” - Monya

Method

Based on 4 servings, adjust as needed.

Step 1

Bring a large pan of salted water to the boil and cook the broccolini (tenderstem broccoli) and asparagus for no longer than 4 minutes. Drain well in a colander, season with salt and set aside to keep warm.

Step 2

Heat the olive oil in a large non-stick pan. Season the salmon fillets with salt and pepper, then fry skin side down on high heat until the skins are golden and crispy. Flip the salmon over and cook all sides for another 3-5 minutes in total until done to your liking.

Step 3

In the meantime, simply whisk the sesame oil, tamari, and rice wine vinegar together in a small bowl.

Step 4

Serve the salmon with the greens and drizzle the dressing over the whole lot. Finish with a scattering of sliced chilli and sesame seeds. Season with salt and pepper, if needed.

  • Ingredients
  • Based on 4 servings
  • 200g Broccolini, trimmed of leaves and gnarly ends 1x Sainsbury's Tenderstem Broccoli 200g
  • 250g Asparagus, tough woody ends snapped off 1x Sainsbury's Asparagus Spears 250g
  • 2 tsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 4 Salmon Fillets, skin-on 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g
  • 2 tsp Rice Wine Vinegar 1x Sainsbury's Rice Vinegar, Inspired to Cook 150ml
  • 1 tbsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml
  • 2 tsp Tamari, (gluten-free soy sauce) 1x Yutaka Organic Tamari Soy Sauce, Gluten Free 150ml
  • 1 Red Chilli, sliced 1x Sainsbury's Red Chillies 65g
  • 1 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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