- 2 Fresh Huon Salmon portions, skin off
- 3/4 cup rice (uncooked) brown/white
- 1/4 cup sesame seeds, white or black - mix of both
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
- 1 tsp ginger, minced
- 2 cups green beans, trimmed
- 120g baby spinach leaves
- 1 ½ tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 avocado, diced
- pinch chilli flakes, optional
- Sriracha, optional
- lemon wedges, to serve
Cook rice according to the packet instructions.
Preheat the oven to 200 °CC fan-forced. Line a baking tray with baking paper.
Season salmon with salt and pepper
Place sesame seeds on a plate. Press the salmon into the sesame seeds, ensuring all sides are evenly coated. Drizzle the sesame coated salmon pieces with olive oil. Transfer to the bottom shelf in the oven and bake for 8 minutes. After 8 minutes, transfer to the top shelf of the oven for a further 2-3 minutes.
Meanwhile, bring a pot of water to a boil. Add green beans and cook for 2-3 minutes. Drain and set aside.
Heat a drizzle of olive oil in a frying pan over medium heat. Add the garlic and ginger. Add the spinach leaves and chilli flakes (optional) and stir. Add soy sauce, sesame oil, and blanched green beans and cook for 1-2 minutes.
To plate up, add a scoop of rice and top with salmon. Add green beans and spinach plus some diced avocado. Squeeze lemon juice over the top and season with pepper. Option to add a drizzle of sriracha for a spicy kick.