Everything But the Bagel Salmon - Recipe by Susie Burrell

Ingredients

4 x Tassal salmon fillets, skin off or on, your preference
2 Tbs sesame seeds, white and black
Zest of a lemon
2 Tbs olive oil, plus extra for salad
Sea salt and cracked black pepper

Salad:

100 g rocket leaves
1 small Spanish onion
1 Lebanese cucumber, thinly sliced
2 Tbs baby capers, rinsed
1/2 bunch fresh dill, roughly chopped
Juice of 1/2 a lemon

Method

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

In a small bowl, combine sesame seeds, lemon zest, a pinch of salt and cracked pepper. Lightly brush the top of each salmon fillet with olive oil, then press the sesame-lemon mix onto the surface.

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

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

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

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.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood