Sesame Salmon Subs With Cucumber Pickle
This recipe features succulent sesame-crusted salmon fillets, tenderly roasted to perfection. The fillets are then served in wholemeal sub rolls, accompanied by a refreshing spinach and watercress salad. A quick cucumber pickle adds a delightful touch of tanginess to the dish. Drizzle with light soy sauce to tie all the flavors together!
— Constant Cookbook
Ingredients
- 50g sesame seeds
- 4 x 175g skinless boneless salmon fillets (choose long, thin fillets)
- 1 egg , beaten
- 4 wholemeal sub rolls
- spinach & watercress salad (see seperate recipe)
- Quick cucumber pickle (see separate recipe)
- light soy sauce , to taste
Instructions
- Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.
- Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 717 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 53 grams protein
- Sodium Content: 2 milligram of sodium
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