Sesame-Crusted Salmon with Crisp Veg Ribbons

Salmon, while relatively expensive, delivers a punch in terms of healthy fats, flavour and texture – it’s also incredibly filling. We have teamed it with seasonal vegetables presented almost raw for added freshness and crunch.
You can use any fresh seasonal vegetables suitable for ribbons; we have featured baby marrows, asparagus and celery for their “green” taste and texture which complements the rich oiliness of the salmon perfectly. For added bite, we have added chilli flakes to the dressing, but don’t use a heavy hand; remember the salmon is the star of the show.


Cooking Methods

  • Cooking
  • Frying

Prep Time

30 minutes

Cooking Time

10 minutes


    4 x 180 g salmon fillets, skin on
    30 ml white sesame seeds
    30 ml black sesame seeds
    50/50 Food Lover’s Extra Virgin Olive Oil and butter, for frying
    3-5 baby marrows, depending on size
    2-3 spring onions
    4 fresh asparagus
    1 small red pepper
    1 small red chilli, finely sliced (optional)


    30 ml Food Lover’s Signature Extra Virgin Olive Oil
    15 ml Food Lover’s Lemon Juice
    5 ml Waitrose Dijon Mustard
    2.5 ml Food Lover’s Chilli Flakes (optional)


    Mix sesame seeds and place in a tray; press salmon, skin side down, onto the seeds to coat. Allow salmon to stand for a few minutes.

Prepare the veg ribbons

    With a potato peeler, cut the baby marrows, asparagus and celery into thin ribbons.
    Slice red pepper into thin strips.
    Slice the spring onion diagonally into 1cm pieces.
    Heat a small knob of butter and a dash of olive oil in a non-stick frying pan over medium heat. Cook salmon, skin side down, for 3-5 minutes then turn and cook other side for about 3 minutes, or until cooked to your liking. We prefer our salmon slightly pink in the middle, like a medium-rare steak.
    Bring a pot of water to the boil. Plunge the veg ribbons into the boiling water, in batches, so that the water continues to boil. Blanch very briefly, about 10 seconds for baby marrow, a bit longer for asparagus and celery, about 30 seconds. Plunge vegetables into ice cold water. Remove from water and drain. Just before serving, drizzle liberally with dressing.
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