All it took were six little words . . . “I could eat this every week” and I knew this dish was worthy of the weekly rotation. Or at least our salmon rotation. And with the amount of salmon we eat, it has to be one mighty fine salmon dish to make the cut. Call it motherly instincts (or the obvious zeal by which it was consumed), but I’m certain if our little one could talk, she would agree with her father’s sentiment. Not only did she enjoy the salmon, but she took great pleasure in her hand held julienned vegetables, allowing her to dine sans help from mum or dad.
Inspired by Jame’s Duigan’s Recipe for Salmon Tataki, I switched the dressing, added some green beans and brown rice, then made some adjustments for our little one, leaving out the radishes and the dressing. Blissfully easy, equally delicious and especially clean and healthy, it’s certainly worth a try xx
Sesame Salmon Tataki with Ponzu Dressing and Brown Rice
Inspired by Clean and Lean Diet Cookbook by James Duigan
Serves 2 adults 1 little one
2 x 200g Salmon Fillets
1 x 100g Salmon Fillet (allowing for leftovers)
1 teaspoon coconut oil
2 tablespoons sesame seeds
3 baby carrots julienned
1 Lebanese cucumber julienned
Handful of green beans blanched and chopped
3 radishes finally sliced
Handful of seaweed strips
Cooked brown rice
sea salt and pepper
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
4 tablespoons Ponzu
juice of half a lime
Begin by cooking brown rice as per pack. Then, in a medium size fry pan heat the coconut oil. Sprinkle the salmon fillets with sesame seeds (on the skinless side) and cook skin side down for approx 5 minutes. Flip and sear the salmon sesame seed side down for a further 4 to 5 minutes or until liking.
In the meantime, in a small bowl combine all the dressing ingredients and whisk together.
Arrange a pile of julienned vegetables, radishes and seaweed on each plate, top with cooked salmon, an extra sprinkling of seaweed strips, drizzle with dressing and serve along side cooked brown rice.