Salmon Bijan dengan Sos Jepun

Bahan-bahan

• 2 Fresh Huon Salmon portions, skin on
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1/4 cup sugar
• 1/4 cup rice wine vinegar
• 2cm knob peeled ginger, cut into match sticks
• 250g spaghetti
• 4 spring onions, sliced
• salt to season

Kaedah

1. 1
   Mix the white and black sesame seeds in a dish then press the salmon into the sesame seeds skin side down. Cook the salmon in a medium frypan over medium heat for 5 minutes. Due to having the sesame seeds and the skin protecting the flesh of the fish you can cook the salmon portions skin/sesame side down for 4 out of the 5 minutes.
2. 2
   To make the dressing combine the sugar and vinegar in a small saucepan and heat until the sugar dissolves, then turn off the heat and add the ginger and kecap manis.
3. 3
   Cook the spaghetti to the packet instructions then rinse under hot water to wash off the excess starch so the spaghetti doesn’t stick together.
4. 4
   Dress spaghetti with dressing mixture and the spring onions. Place spaghetti in a serving bowl and top with the Salmon. Season to your liking.