🍽️ Sesame-Crusted Salmon with Lemon Dip

Name: Sesame-Crusted Salmon with Lemon Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g salmon fillet (from the center cut, skinless); 3 tbsp teriyaki sauce; salt; pepper; 6 tbsp sesame seeds; 2 tbsp rapeseed oil; 1 lemon; 20 g ginger (1 piece); 1 garlic clove; 3 tbsp rice vinegar; 3 tbsp soy sauce; 4 spring onions; 1 box shiso perilla

411 kcal · 30 min · 4 servings

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Ingredients

600 g salmon fillet (from the center cut, skinless)
3 tbsp teriyaki sauce
salt
pepper
6 tbsp sesame seeds
2 tbsp rapeseed oil
1 lemon
20 g ginger (1 piece)
1 garlic clove
3 tbsp rice vinegar
3 tbsp soy sauce
4 spring onions
1 box shiso perilla

Instructions

1. Rinse the salmon fillet under cold water.
2. Pat the fish completely dry with kitchen paper.
3. Cut the fillet in half across the middle to create two equal pieces.
4. Drizzle the salmon pieces with teriyaki sauce.
5. Season the fish to taste with salt and pepper.
6. Pour the sesame seeds onto a flat plate.
7. Turn the salmon pieces in the sesame until they are covered all over.
8. Press the sesame seeds firmly onto the fish so they stick.
9. Heat some oil in a non-stick pan.
10. Fry the salmon pieces over high heat for about one minute per side.
11. Remove the salmon pieces from the pan.
12. Wrap each piece of fish in aluminum foil.
13. Place the foil packets in the freezer compartment for 30 minutes.
14. Squeeze the lemon to extract the juice.
15. Peel the ginger and the garlic.
16. Chop the ginger and garlic roughly.
17. Grind the chopped ingredients with a pinch of salt in a mortar to form a fine paste.
18. Mix the lemon juice, rice vinegar, and soy sauce with the paste.
19. Pour the finished marinade into a shallow dish.
20. Take the salmon pieces out of the freezer.
21. Place the fish into the marinade.
22. Let the salmon marinate for 15 minutes.
23. Turn the pieces several times during this period.
24. Clean the spring onions and wash them.
25. Cut the spring onions into thin strips.
26. Cut the shiso cress from the plant.
27. Remove the salmon pieces from the marinade.
28. Let the excess liquid drip off.
29. Slice the fish into thin pieces using a sharp knife.
30. Arrange the slices on plates.
31. Drizzle the salmon with the remaining marinade.
32. Sprinkle the dish with the spring onions.
33. Add the shiso cress as a garnish.

Nutrition per serving

kcal: 411
Protein: 34 g · Fett/Fat: 26 g · Carbs: 8 g