Sesame salmon with soy and citrus dressing
- 100g/3½oz salmon fillet, skin removed, flesh cut into three thin slices
- 3 tbsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- ½ orange, juice only
- ½ lime, juice only
- 1 tbsp chopped fresh coriander
Roll the salmon slices in the sesame seeds to coat, patting gently so the seeds stick to the fish, then shake off any excess. Heat the sesame oil in a frying pan over a medium heat, then add the salmon and fry for 3-4 minutes on each side, or until golden-brown and crisp. Remove from the pan and set aside.
Add the soy sauce and orange and lime juice to the pan and cook for 2-3 minutes, or until the liquid has reduced slightly. Stir in the chopped coriander.
To serve, pile the shredded spinach leaves onto a serving plate and top with the salmon. Spoon over the soy and citrus dressing and garnish with the lime halves, dill and coriander.