Tag Archives: Ponzu

Sesame Salmon Tataki with Ponzu Dressing and Brown Rice

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.

Roasted Nicoise with Sesame Seared Tuna and Ponzu Dressing

I love the idea of a salad for dinner, in theory. In reality however it’s a whole other story. More often then not left unsatisfied and scrounging through the pantry post meal, by the night’s end the whole purpose of eating salad for dinner has been defeated. Enter the Roasted Nicoise Salad with Sesame Seared Tuna, all the benefits of a salad but with the comforting warmth of a hearty roast. Simple to make, this dish ticks all the right boxes, light, healthy and delicious but best of all guaranteed to fill you up xx

Roasted Nicoise Salad
Recipe by Mummyknows

12 chat potatoes quartered
2 tablespoons olive oil
handful green beans
handful black olives
1 punnet cherry tomatoes
1 red onion
handful parsley roughly chopped
2 tablespoons red wine vinegar
1 tin anchovies (optional)

Preheat the oven to 180c. Fill a small plastic bag with chopped potatoes, 1 tablespoon olive oil, sea salt and pepper, hold shut and shake until potatoes are covered in oil. Place potatoes in a large roasting plan and transfer to oven. After 1 hour add the red onion cherry tomatoes, green beans and olives and arrange neatly in the pan. Drizzle with 1 tablespoon olive oil and 2 tablespoons red wine vinegar, (plus anchovies if desired) and continue to roast for a further 30 minutes or until potatoes are golden brown and tomatoes have softened. Once roasted sprinkle with parsley, sea salt and pepper then serve.

Sesame Seared Tuna with Ponzu Dressing
Recipe by Mummyknows

2 tuna steaks
1 teaspoon coconut oil
wasabi paste (optional)
1 tablespoon sesame seeds
lime wedges, mixed salad leaves and sliced avocado to serve
1/4 cup ponzu sauce
1 teaspoon honey
1/2 lime juiced
1 teaspoon sesame oil
1 tablespoon sesame seeds


In a small mixing bowl combine dressing ingredients, whisk together and set aside. Coat tuna in wasabi (use wasabi sparingly if you prefer it mild. If you’re not a fan of wasabi the dish works just as well without it. Just save the sesame seeds for the dressing) then sprinkle with sesame seeds. Heat coconut oil in a medium size fry pan and sear on each side for 30 seconds (I prefer it a little more cooked through so I sear on either side for a minute or two). Serve tuna on a bed of salad leaves along side lime wedges and avocado.