Everything but the Bagel Crusted Tassal Salmon

METHOD

Step 1

Preheat oven to 190°C. Line a baking tray with baking paper.

Step 2

In a small bowl, combine sesame seeds, lemon zest, a pinch of salt and cracked pepper. Place the salmon skin side down and lightly brush the top of each salmon fillet with olive oil. Then press the sesame-lemon mix onto the surface.

Step 3

Place salmon on the prepared tray and bake for 8–12 minutes or until just cooked through and the crust is golden.

Step 4

While the salmon cooks, prepare the salad. In a large bowl, combine rocket, sliced cucumber, capers, and fresh dill fronds.

Step 5

Drizzle salad with olive oil and a squeeze of lemon juice. Toss gently to coat.

Step 6

To serve, place salad on each plate and top with a piece of sesame-crusted salmon. Garnish with extra dill and lemon wedges if desired.

INGREDIENTS

2x 300g packs of Tassal Fresh Tassie Salmon Skin-on 

2 tbsp white & black sesame seeds  

Zest of 1 lemon  

2 tbsp olive oil (plus extra for salad)  

Sea salt & cracked black pepper  

Salad 

100g rocket leaves 

1 small Spanish onion   

1 Lebanese cucumber, thinly sliced  

2 tbsp baby capers  

½ bunch fresh dill, roughly chopped  

Juice of ½ lemon  

To Serve 

Add crushed roasted almonds or chickpeas  

Drizzle of olive oil