Seared sesame salmon with wasabi avocado and cucumber
1 tbs, black variety
Skinless salmon fillet(s)
3 g, (½ tsp)
1 medium, cut into 12x1cm thick slices
40 g, (2 tbs)
1 tsp, black variety, to serve
2 x 3 second spray(s)
- Place sesame seeds on a plate. Press salmon into seeds to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook salmon for 2 minutes each side or until cooked to your liking. Set aside to cool for 5 minutes before breaking into large flakes.
- Meanwhile, process avocado, wasabi and lemon juice in a food processor until smooth. Season with salt and pepper.
- To serve, spread wasabi avocado over cucumber slices. Top with flaked salmon, pickled ginger and sprinkle with extra sesame seeds.