Pan-fried salmon with a sesame seed crust

 A Delicious Stylish Dish

Pan-fried salmon

with a sesame seed crust on wasabi mash 

This stylish dish is infused with subtle Japanese flavours. Served on a bed of wasabi flavoured mashed potato is a tender pan-fried salmon that is encased in a delicious sesame crust. Lightly cooked mangetouts and courgettes complete the meal.

Cooking notes: Wasabi is known as Japanese horseradish and has a lovely peppery heat that teams well with creamy mashed potatoes. It’s green in colour and you can find it dried or in a paste form (just like English mustard). It is usually served with sushi but works well when incorporated into mashed potato – just like a grant mustard or regular horseradish does.  

You will need:

Preparation time:

  • 10 minutes for the salmon
  • 15 minutes for the vegetables

Cooking time:

  • 8 minutes for the salmon
  • 15-20 minutes for the potatoes
  • 5-7 minutes for the mangetouts and courgettes 

For the salmon: 

  • 175g (6oz) salmon fillets, skin removed.
  • 55g (2oz) sesame seed
  • 1 tbsp lemon juice
  • 4 tbsp soy sauce
  • 2 tbsp minced fresh ginger
  • 1 tsp vegetable oil 

For the wasabi mash: 

  • 450g (1 lb) floury potatoes, peeled and chopped into even 5cm (2in) chunks
  • 150 ml (5 fl oz) milk
  • 1½ tsp wasabi paste ( substitute horseradish sauce if you can’t find wasabi)
  • 25g (1oz) butter 

For the mangetouts and courgettes: 

  • 175g (6oz) courgettes
  • 175g (6oz) mangetouts

Pan-frying the salmon:

Combine the lemon juice, soy sauce and ginger in a bowl. Lightly brush the fillets with the mixture and then dredge well with the sesame seeds.

Heat the oil I’m a large non-stick frying pan and fry the fish over a moderate heat until the sesame seeds are golden and the fish is just cooked – approximately 4 minutes on each side depending on size.

Place the salmon on top of a serving of the wasabi mash.

Making the wasabi mash: 

1 Place the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for about 20 minutes till tender. Drain, return to the saucepan and mash.

Add the milk, butter and wasabi paste ( or horseradish sauce), and mash to a very smooth consistency. Season with salt and pepper and serve as a bed for the salmon.

Cooking mangetouts and courgettes: 

Top and tail the mangetouts. Cut the ends off the courgettes and slice diagonally to create oval shapes.

Place the vegetables into a steamer for 5-7 minutes until just all dente.

Tip: If you prefer for vegetables with crunch and punch, heat 1 tbsp groundnut oil in a wok and fry 2 cloves of crushed garlic until it turns golden. Add the mangetouts and courgettes, season and stir-fry until just tender.