The Sesame Recipe
sesame-crusted tuna or salmon, chili cucumber, field greens, carrot, red onion, cabbage, edamame, sunflower seeds, ginger basil vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Tuna/Salmon
Coat the tuna or salmon fillets with sesame seeds, pressing them into the fish to adhere. Heat a non-stick skillet over medium-high heat and sear the fish for 2-3 minutes on each side until the sesame seeds are golden brown and the fish is cooked to your liking. Allow it to rest for a few minutes before slicing.
Make the Chili Cucumber
Slice the cucumber into thin rounds. Toss with a pinch of salt, a splash of rice vinegar, and a small amount of chili flakes or fresh diced chili to taste. Set aside to marinate.
Prepare the Salad Base
In a large bowl, combine the field greens, shredded carrot, thinly sliced red onion, shredded cabbage, and edamame. Toss well to mix.
Make the Ginger Basil Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of rice vinegar, 1 teaspoon of grated fresh ginger, and a handful of torn fresh basil leaves. Season with salt and pepper to taste.
Assemble the Dish
Divide the salad mixture onto plates. Top with sliced sesame-crusted fish, marinated chili cucumber, and sprinkle with sunflower seeds. Drizzle with ginger basil vinaigrette before serving.
