Tag Archives: salmon

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.

Sake Salmon and Sesame Spiced Cauliflower

I could never be bored with Salmon. Not merely for its taste but for its endless benefits. High levels of Vitamin D work wonders for your skin, hair and nails. Omega 3 Fats help combat the aging process, as well as assist the body to burn fat (especially around the mid section). However, salmon needs to be consumed frequently to truly reap its benefits, much to my delight. But, for the sake of others around me, it’s all about finding different flavors and combinations that would ward off any potential boredom. Nigella’s Sake Salmon served with an adaptation of Reza Mahammad Sesame Spiced Cauliflower, transports Salmon to a place far more exotic than your average run of the mill salmon dish. xx

Sake Salmon and Rice
Adapted from Nigella Lawson The Food Network

1 teaspoon English mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon coconut oil
1 tablespoon sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods
Sauce for salmon and rice:
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon English mustard

In a freezer bag, combine mustard, Worcestershire sauce, soy and sake, add the salmon fillets and marinate for aprrox 20 min. In the mean time cook rice as per instructions on pack. In a large fry pan heat coconut oil then cook Salmon skin side down first, for approx 4 minutes on either side. Remove from fry pan, wrap in silver foil and allow to rest for 10 minutes. In a tiny saucepan combine all the sauce ingredients and heat for 1 to 2 minutes, allowing alcohol taste in the sake to evaporate. Unwrap the salmon parcels and place on a plate along side cooked basmati rice then drizzle with sauce.

Sesame Spiced Cauliflower
Adapted from Rice, Spice and all Things Nice by Reza Mahammad

1 tablespoon coconut oil
1 teaspoon cumin
1 yellow onion finely sliced
a pinch of turmeric
fine grain sea salt
1 medium cauliflower, thinly sliced
2 teaspoons sesame seeds, lightly toasted
1 garlic clove minced
1 piece of fresh ginger, peeled and finely grated
1 large red chilli seeded and finely chopped

Lightly toast sesame seeds and set aside. Then in a large fry pan heat coconut oil add the onions, stirring in the turmeric, cumin and a pinch of salt. Saute for approx 7 minutes or until they turn golden and appear to caramelize. Add the chilli, sesame seeds and ginger and continue to cook for another minute. Add the Cauliflower and mix ingredients together thoroughly, cover pan and allow to cook for a further 3 – 5 minutes or until tender.