Black Sesame Crusted Salmon With Orange And Watercress Salad

I have always loved salmon for its very distinctive flavour and the wonderful buttery texture when it is cooked just right. My love of salmon is of course not a secret with the number of posts using the beautiful fish outnumbered all other species combined. Here's another easy salmon recipe for all salmon lover.

The crusted salmon alone can be served with some plain rice with a dash or mirin and soy for a quick lunch. If you are not able to find watercress, finely sliced fennel would make a fabulous replacement, just omit the tomatoes. 

serves 2 as a one dish meal
you'll need;
2 salmon cutlets
2 tbs of orange juice
1 tbs of honey
salt and pepper to taste
black sesame seeds
oil for frying

for the salad;
A small bunch of watercress
2 tomatoes, blanched, skinned, deseeded and diced
1 orange, skinned and segmented
2 blood oranges, skinned and segmented

for the dressing;
1 shallot, finely diced
30 ml of orange
90 ml of olive oil
2 tbs of apple cider vinegar
sugar to taste
salt and pepper to taste

Prepare the oranges for the salad.

Cut cutlets into halves and removing all bones.

Mix together the orange juice, honey, salt and pepper. Coat the salmon pieces with the mixture and coat with the black sesame seeds. Pan fry with a little oil on both sides on high heat and make sure not to burn or overcook the fish. Remove and set aside.

Prepare the salad dressing by combining all the dressing ingredients, check for seasonings before tossing the watercress, orange segments and tomatoes in a large bowl.

Halve  the salmon pieces lengthwise and place on top of some of the refreshing salad.