Sesame Crispy Skinned Salmon

Enjoy the tasty kick of this sesame seaweed-coated salmon that's super easy and ready in less than 30 minutes. Great for quick weeknight dinners, pair it with a spicy cucumber salad and boiled rice for a fast and healthy meal.

Serves 2-4

Effort: Easy

Preparation time: 10 mins

Cooking time: 12 mins

Gluten free

Ingredients

• 2-4 salmon fillets (150g each)

• 1 tsp sesame oil per salmon fillet

• 1 tsp Alg Rainbow Seasoning per salmon fillet

• Boiled white rice

• Optional: Cucumber salad (see hints & tips)

• Spring onion

• Kewpie mayo for serving

Instructions

1. Preheat the oven to 200c /180c fan. Line a baking tray with baking paper.

2. Put salmon fillets skin side up on the tray. Pat the skin dry with paper towel.

3. Drizzle each fillet with sesame oil, rub it into the skin. Add 1 tsp per fillet of Alg Rainbow Seasoning, making sure it's all coated. Season each fillet with salt.

4. Bake for 12 minutes until the skin is nice and crispy, and the salmon is pink and tender. If you want it more cooked, go for 15-18 minutes, depending on the fillet thickness. Smaller ones need less time.

5. While the salmon's baking, boil your rice and make the cucumber salad if you're going for it.

6. Serve the salmon over rice, add the cucumber salad, and dollop a spoonful of Kewpie mayo on top. Sprinkle some chopped spring onion for a tasty finish.

Hints & tips

Salmon - This recipe uses salmon with the skin on, but you can switch to skin-off if you prefer.

For added variety in this recipe, consider alternatives such as Barra or cod as substitutes for the salmon.

Serving suggestion - One serving suggestion is with boiled rice and spicy cucumber salad (see below). Alternatively, pairing it with steamed greens and a drizzle of soy sauce & dollop of kewpie mayo will be equally delicious.

Storage - Store leftover salmon in the fridge for 2 days. Leftovers are great flaked and mixed through a salad.

Spicy Cucumber Salad

Ingredients

•  1 cucumber (220g)

• ¾ tsp of salt

• 1 garlic clove, minced

• 1 tsp apple cider vinegar

• 1 ½ tbsp caster sugar

• 1 tsp chilli sauce

• ½ tsp sesame oil

• Seasame seeds for garnish

Instructions 

1. Rinse the cucumber thoroughly, slice it, and mix with salt, then refrigerate for 15 minutes.

2. Combine garlic, vinegar, sugar, chili sauce, and sesame oil, ensuring the sugar dissolves completely.

3. Drain cucumber, add dressing, toss well, sprinkle with sesame seeds, and serve promptly.