SEARED SALMON TATAKI WITH CAESAR SALAD

Bahan-bahan

• 2 Huon salmon steaks, skin off
• 4 sudu besar biji sesawi putih
• 4 sudu besar bijan hitam
• 2 heads cos lettuce
• 2 cooked eggs, soft to medium boiled, peeled and sliced in half
• 1 cawan of croutons
• 1 cawan grated parmesan
• 2 fresh eggs
• 1 lemon, perah
• 1 anchovy fillet
• 1/2 cawan chopped parsley
• 1/2 cawan minyak zaitun
• Garam dan lada to taste

Kaedah

1. 1

   Prepare The Salmon

   Pat the salmon dry with paper towel. In a separate bowl, combine the white and black sesame seeds and then scatter them onto a plate.
2. 2
   Season the fillets with salt, then roll it in the seeds until the surface is evenly coated.
3. 3
   Heat 2 tbsp of oil in a heavy-based skillet over high heat. Just before the oil begins to smoke, place the salmon fillets in the pan and sear all sides for about 1 minute each side. In total, cook the salmon between 3-4 minutes.
4. 4
   Remove the salmon from the pan and refrigerate on a plate for 15 minutes while you prepare the salad.
5. 5

   Caesar Salad Dressing

   To make the dressing, place the 2 fresh eggs, lemon juice, anchovy, parsley and 1/2 a cup of parmesan in a small food processor and blitz until well combined. Transfer to a bowl, then slowly whisk in the 1/2 a cup of olive oil. Season with salt and pepper to taste.
6. 6

   Plate

   To plate, arrange the cos lettuce on a serving platter, add the croutons, cooked eggs and remainder of your parmesan alongside.
7. 7
   Remove the salmon from the refrigerator, slice thinly and arrange on the platter. Drizzle with the Caesar dressing and serve chilled.