Crispy-Skinned Salmon with Sesame Broccoli and Tahini Dressing

Crispy-Skinned Salmon with Sesame Broccoli and Tahini Dressing

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 9, 2016.
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If the tahini dressing is too bitter for your taste buds, add another teaspoon of runny honey.

Ingredients

WILD RICE

  • 1/2 cup wild rice
  • 3/4 cup water
  • 1/4 teaspoon salt

TAHINI DRESSING

  • 1 tablespoon tahini paste
  • 1 tablespoon water
  • 1/2 clove garlic, finely chopped
  • 1/4 teaspoon soy sauce
  • 1 teaspoon runny honey
  • 1/4 teaspoon vinegar (e.g. cider, white wine)

SESAME BROCCOLI

  • 1/2 head broccoli, cut into florets
  • 1/2 bag green beans, ends trimmed
  • 1/4 teaspoon salt
  • 1 courgette
  • 1 teaspoon mixed sesame seeds
  • 1 tablespoon picked coriander leaves
  • 1 teaspoon sesame oil

CRISPY-SKINNED SALMON

  • 150g salmon fillet

Steps

  1. a full kettle to the boil.
  2. Combine rice, water and salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Mix all tahini dressing ingredients together in a small bowl and season to taste with salt and pepper. Set aside.
  4. Place broccoli, beans and salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5–6 minutes, until bright green and tender. Drain and return to bowl. Using a vegetable peeler, thinly peel courgette into long ribbons and add to bowl with broccoli and beans.
  5. While broccoli and beans cook, pat salmon dry and remove any pin bones. Heat a drizzle of oil in a small fry-pan on medium heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
  6. Add all remaining sesame broccoli ingredients to bowl with vegetables. Season to taste with salt and pepper and toss to combine.
  7. Spoon ¾ cup cooked wild rice onto a plate, top with sesame broccoli and crispy-skinned salmon. Drizzle over half the tahini dressing.

Nutritional Information

Energy 3306 kj
790 kcal
Protein 43.9g
Carbohydrate 47.1g
Fat 46.9g