photography by Andre Martin
recipe and styling by Sydney food stylist Jane Collins
Salmon is a super food, and its no wonder, healthy, nutritious and super easy to cook. I like it a little on the rare side, so its till soft and tender.
I used pearl cous cous here, and not regular cous cous, but you could substitute, especially if you are low on time. I have also done this recipe with sesame crusted chicken. You will need to pop the oven on to 180c. Sear the chicken the same as salmon, but finish it off in the oven so the sesames seeds don’t take on too much colour.
Flake the salmon, as the seeds make it had to cut a nice sharp edge. this will give a more rustic feel to the dish.
If you can’t source Vietnamese mint, use dill or your favourite herb.
Sesame salmon with apple cider vinegar dressing
Prep time 10 minutes
Cooking time 15 minutes
1 cup pearl cous cous
1 ½ cup boiling water
600g piece of salmon fillet
¼ cup sesame seeds
2 Tbsp olive oil
2 cloves garlic, crushed
100g swiss brown mushrooms
1 cup picked Vietnamese mint
¼ cup apple cider vinegar
½ cup extra virgin olive oil
1 tsp Dijon mustard
1 Place the pearl cous cous in a medium saucepan and cover with boiling water, bring to the boil over medium high heat. Reduce heat to low cover and cook for 8-10 minutes till water has been absorbed and cous cous is tender. Set aside.
2 Sprinkle salmon with sesame seeds. Heat half the oil in a frypan to medium high heat and cook salmon for 3 minutes each side. Depending on how thick your piece of salmon is it may take less or more time. Turn over and cook the other side. Remove from heat and place salmon on a plate, cover with foil and allow to rest. Flake into pieces.
3 Wipe clean the pan with a paper towel and heat remaining oil. Add garlic and mushrooms, cook for 3-4 minutes tossing till golden brown.
4 Combine cous cous and salmon. Place onto a platter, and scatter on mushrooms, mint and drizzled with dressing.
5 To make dressing – combine all ingredients in to a screw top jar and shake till combined.