Sesame salmon subs with cucumber pickle
- Lesley Waters
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.7 out of 5.3 ratingsRate
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Give salmon a new dimension with a golden crust of healthy seasame
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Showing items 1 to 3 of 3
Spinach & watercress salad
A star rating of 4.5 out of 5.2 ratings
Sweet potato chips
A star rating of 4 out of 5.32 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g sesame seed
-
4 x 175g skinless boneless salmon fillets
(choose long, thin fillets)
-
1 egg
beaten
-
4 wholemeal sub rolls
To serve
-
spinach
& watercress salad (see seperate recipe)
-
Quick cucumber
pickle (see separate recipe)
-
light soy sauce
to taste
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Nutrition: per serving
- kcal717
- fat32g
- saturates6g
- carbs58g
- sugars3g
- fibre7g
- protein53g
- salt2g
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Method
-
step 1
Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.
-
step 2
Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.
Recipe from Good Food magazine, June 2006
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A star rating of 4.7 out of 5.3 ratings
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