Serves 4

Avocado and carrot salad
12 baby carrots, peeled
2 avocados, cubed
5 red spring onions, chopped
1 red chilli, deseeded and chopped
30ml chopped coriander
30ml chopped dill
Juice of ½ lemon
45ml olive oil
Salt and pepper to taste
Dipping sauce
½ cup sweet chilli sauce
¼ cup dark soy sauce
10ml toasted sesame oil
1 cup sesame seeds
5ml wasabi paste
2.5ml salt
4x125g fresh salmon portions
3 eggs, beaten
30ml sunflower oil, for frying


1 Mix all the salad ingredients together, dress with the lemon juice and olive oil, and season.

2 For the dipping sauce, mix all the ingredients together and pour into four ramekins.

3 Mix sesame seeds, wasabi and salt until combined and pour out onto a flat plate.

4 Dip the salmon portions into the beaten egg, then coat them with the sesame-seed mixture.

5 Heat oil in a frying pan and fry the fish for three minutes on each side.

6 Plate the salad and pop a cooked salmon portion on top.

7 Garnish with an extra sprinkling of coriander, dill and spring onions.

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