SESAME-CRUSTED SALMON WITH ASIAN SALAD
Servings: 4
Ingredients
6 wontons
Oil, for frying
100g mange tout
3 spring onions
2 carrots
Half a cucumber
Half a green papaya (optional)
½ cup roasted cashews, chopped
4 pieces of salmon
1/3 cup mixed sesame seeds
DRESSING:
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp fish sauce
½ tsp sesame oil
1 clove garlic, crushed
1 tsp ginger, grated
Juice of 1 lime
Small handful coriander, chopped
Small handful mint, finely chopped
1 red chilli, deseeded and chopped
Pinch NOMU Oriental Rub
1 tbsp sesame seeds
Directions
Thinly slice the wontons and deep fry in hot oil until golden brown. Drain on kitchen towel and set aside.
To make the salad, slice the mange tout and spring onions diagonally and julienne the carrots, cucumber and green papaya.
Make the dressing by combining all the ingredients and mix to combine. Dress the salad and top with roasted cashews.
Dip the flesh side of the salmon in the sesame seeds. Heat some oil in a frying pan over high heat and once hot place the salmon, skin side down, in the pan and cook for 3 minutes until golden brown and crispy. Turn over and fry the sesame-crusted side for 2 minutes. Cooking time will vary depending on the thickness of the fillet, but the salmon must be
beautifully pink and moist in the centre.
Garnish with crispy fried wontons and serve immediately with your salad.
Ingredients
6 wontons
Oil, for frying
100g mange tout
3 spring onions
2 carrots
Half a cucumber
Half a green papaya (optional)
½ cup roasted cashews, chopped
4 pieces of salmon
1/3 cup mixed sesame seeds
DRESSING:
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp fish sauce
½ tsp sesame oil
1 clove garlic, crushed
1 tsp ginger, grated
Juice of 1 lime
Small handful coriander, chopped
Small handful mint, finely chopped
1 red chilli, deseeded and chopped
Pinch NOMU Oriental Rub
1 tbsp sesame seeds
Directions
Thinly slice the wontons and deep fry in hot oil until golden brown. Drain on kitchen towel and set aside.
To make the salad, slice the mange tout and spring onions diagonally and julienne the carrots, cucumber and green papaya.
Make the dressing by combining all the ingredients and mix to combine. Dress the salad and top with roasted cashews.
Dip the flesh side of the salmon in the sesame seeds. Heat some oil in a frying pan over high heat and once hot place the salmon, skin side down, in the pan and cook for 3 minutes until golden brown and crispy. Turn over and fry the sesame-crusted side for 2 minutes. Cooking time will vary depending on the thickness of the fillet, but the salmon must be
beautifully pink and moist in the centre.
Garnish with crispy fried wontons and serve immediately with your salad.
Ingredients
6 wontons
Oil, for frying
100g mange tout
3 spring onions
2 carrots
Half a cucumber
Half a green papaya (optional)
½ cup roasted cashews, chopped
4 pieces of salmon
1/3 cup mixed sesame seeds
DRESSING:
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp fish sauce
½ tsp sesame oil
1 clove garlic, crushed
1 tsp ginger, grated
Juice of 1 lime
Small handful coriander, chopped
Small handful mint, finely chopped
1 red chilli, deseeded and chopped
Pinch NOMU Oriental Rub
1 tbsp sesame seeds
Directions
Thinly slice the wontons and deep fry in hot oil until golden brown. Drain on kitchen towel and set aside.
To make the salad, slice the mange tout and spring onions diagonally and julienne the carrots, cucumber and green papaya.
Make the dressing by combining all the ingredients and mix to combine. Dress the salad and top with roasted cashews.
Dip the flesh side of the salmon in the sesame seeds. Heat some oil in a frying pan over high heat and once hot place the salmon, skin side down, in the pan and cook for 3 minutes until golden brown and crispy. Turn over and fry the sesame-crusted side for 2 minutes. Cooking time will vary depending on the thickness of the fillet, but the salmon must be
beautifully pink and moist in the centre.
Garnish with crispy fried wontons and serve immediately with your salad.
Ingredients
6 wontons
Oil, for frying
100g mange tout
3 spring onions
2 carrots
Half a cucumber
Half a green papaya (optional)
½ cup roasted cashews, chopped
4 pieces of salmon
1/3 cup mixed sesame seeds
DRESSING:
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
1 tsp fish sauce
½ tsp sesame oil
1 clove garlic, crushed
1 tsp ginger, grated
Juice of 1 lime
Small handful coriander, chopped
Small handful mint, finely chopped
1 red chilli, deseeded and chopped
Pinch NOMU Oriental Rub
1 tbsp sesame seeds
Directions
Thinly slice the wontons and deep fry in hot oil until golden brown. Drain on kitchen towel and set aside.
To make the salad, slice the mange tout and spring onions diagonally and julienne the carrots, cucumber and green papaya.
Make the dressing by combining all the ingredients and mix to combine. Dress the salad and top with roasted cashews.
Dip the flesh side of the salmon in the sesame seeds. Heat some oil in a frying pan over high heat and once hot place the salmon, skin side down, in the pan and cook for 3 minutes until golden brown and crispy. Turn over and fry the sesame-crusted side for 2 minutes. Cooking time will vary depending on the thickness of the fillet, but the salmon must be
beautifully pink and moist in the centre.
Garnish with crispy fried wontons and serve immediately with your salad.
