Sesame Salmon with Japanese Dressing


  • 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


  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.