Home
Recipes

Cheat's granadilla tart

Fruity dessert

Cheat’s granadilla tart

Biltong-and-Parmesan burgers

Beef recipes

Biltong-and-Parmesan burgers

10 minutes

Cheat's shortbread-and-pomegranate trifle

Christmas dessert

Cheat’s shortbread-and-pomegranate trifle

Lemon-and-vanilla granita

Fruity dessert

Lemon-and-vanilla granita

Grilled brinjal rolls with tomato salsa

Brinjal recipes

Grilled brinjal rolls with tomato salsa

Roast chicken, tomatoes and basil

Roast chicken

Roast chicken, tomatoes and basil

1 hour

Strawberry, avocado and smoked salmon salad

Avocado recipes

Strawberry, avocado and smoked salmon salad

Spinach risotto

Apple recipes

Spinach risotto

30 minutes

Vegan cashew nut cream dip

Dip recipes

Vegan cashew nut cream dip

Tomato, chorizo and butter bean pot with garlic toast

Pork recipes

Tomato, chorizo and butter bean pot with garlic toast

10 minutes

Orange, radish and coriander salad

Salad recipes

Orange, radish and coriander salad

Sesame-crusted seared salmon with crushed minted peas and beetroot

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Load more

Sesame-crusted seared salmon with crushed minted peas and beetroot

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 minutes

Ingredients

2 x 250 g salmon
2 T sesame seeds
500 g peas
1 lemon, juiced and zested
2 T mint
3 T olive oil
30 g butter
1 T olive oil

Method

Coat 2 x 250 g portions salmon in 2 T sesame seeds.

Blend 500 g blanched peas, the juice and zest of 1 lemon, 2 T mint and 3 T olive oil until almost smooth, then season.

Heat 30 g butter and 1 T olive oil in a pan over a high heat.

Fry the fish for 1 minute on each side.

Cook's note: Serve with the crushed peas and sliced fresh beetroot or Woolworths' fresh julienne beetroot.

FIND MORE SEAFOOD RECIPES HERE