- Preheat oven to 180°C (350°F).
- Cook rice approx. 15 minutes according to package instructions. Set aside.
- Meanwhile, colour sesame seeds 1–2 minutes in a small saucepan over high heat. Spread uniformly over honey-coated salmon fillets. Place on a baking tray and bake 15 minutes or until done to taste.
- Meanwhile, steam broccoli 5–8 minutes.
- Serve salmon fillets with rice and broccoli rabe.
CHEF’S SECRET
Add a bit of lemon or orange zest to the salmon fillets before coating them with sesame seeds.
- Mix some black sesame seeds with the white sesame seeds for a visually striking presentation.
- Substitute the basmati rice with quinoa or soba noodles for even more variety of textures.
- Serve the salmon fillets with a mix of sautéed green vegetables such as spinach, kale or bok choy for a complete and balanced meal.
- Make sure not to overcook the salmon to ensure it maintains a juicy, tender texture.
The Salmon Fillet in a Sesame Crust is an elegant symphony of textures and flavours, perfectly balancing tender salmon and crunchy sesame seeds. This dish features succulent salmon fillets, delicately brushed with honey for a touch of sweetness, then coated in a generous layer of toasted sesame seeds. Once cooked, the fillets reveal a golden and crispy crust that beautifully contrasts the tender fish. Served on a bed of aromatic basmati rice, each bite offers a rich and satisfying taste experience. Lightly steamed rapini adds a fresh, slightly bitter note that complements the rich salmon and sesame perfectly. This dish is a celebration of simplicity and elegance, ideal for a refined dinner or a healthy weeknight meal.