Ingredients Jump to Instructions ↓

  1. 450g/1 lb salmon fillet, skinned

  2. 30ml/2 tbsp sesame oil grated rind of

  3. 1/2 orange juice of

  4. 1 orange

  5. 5ml/1 tsp Dijon mustard

  6. 15ml/1 tbsp chopped fresh tarragon

  7. 45ml/3 tbsp groundnut oil

  8. 115g/4 oz fine green beans, trimmed

  9. 175g/6 oz mixed salad leaves, such as young spinach leaves, radicchio and frisee

  10. 15ml/1 tbsp toasted sesame seeds salt and ground black pepper Serves

Instructions Jump to Ingredients ↑

  1. Method : Cut the salmon into bite-size pieces, then make the dressing. Mix together the sesame oil, orange rind and juice, mustard, chopped tarragon and season to taste with salt and ground black pepper. Set aside. Heat the groundnut oil in a frying pan and fry the salmon pieces for 3-4 minutes, or until lightly browned but still tender on the inside. While the salmon is cooking, blanch the green beans in boiling salted water for about 5-6 minutes, until tender yet still slightly crisp. Add the dressing to the salmon, toss together gently and cook for 30 seconds. Remove the pan from the heat. Arrange the salad leaves on serving plates. Drain the beans and toss over the leaves. Spoon over the salmon and cooking juices and serve immediately, sprinkled with the toasted sesame seeds.


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