Sesame salmon subs with cucumber pickle
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Sesame salmon subs with cucumber pickle

By Lesley Waters

Give salmon a new dimension with a golden crust of healthy seasame

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 717
  • fat 32g
  • saturates 6g
  • carbs 58g
  • sugars 3g
  • fibre 7g
  • protein 53g
  • salt 2g

Ingredients

  • 50g sesame seeds
  • 4 x 175g skinless boneless salmon fillets (choose long, thin fillets)
  • 1 egg, beaten
  • 4 wholemeal sub rolls
  • spinach & watercress salad (see seperate recipe)
  • Quick cucumber pickle (see separate recipe)
  • light soy sauce, to taste

Method

  1. Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.

  2. Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.

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