Here is a lovely, nutritious idea to give salmon some extra flavour and crunch, alongside a gorgeously refreshing sweetcorn salsa. A perfect dish for when the sun reappears. You could make little versions of the salmon for kids to nibble on too! The whole dish takes about 15 minutes to prepare plus approximately 20 minutes for the salmon to bake.
Ingredients (serves 4)
For the seeded salmon
4 salmon fillets , skinned
40g plain flour
1 tsp soy sauce
150g sesame seeds
50g sunflower seeds , roughly chopped (or put in food processor)
25g fresh brown breadcrumbs
Preheat the oven to 200 degrees / gas mark 6.
Line a baking tray with parchment paper. Beat the egg with the soy sauce. Mix the seeds and breadcrumbs together (or blend together in a food processor to avoid chopping the sunflower seeds). Dip the salmon pieces in the flour, followed by the egg, then roll in the seeds and crumbs before placing on the baking tray. Cook the salmon for approximately 20 minutes, until it is light pink and flaky inside and the coating is golden.
(Recipe from www.ocado.com)
For the sweetcorn salsa
2 tins of sweetcorn
1 fresh red chilli, finely chopped
2 tomatoes, chopped
A little red onion, finely chopped
1/2 clove garlic, crushed
1 tbsp soy sauce
Juice of 1 lemon
Big glug of olive oil
Handful of mint, roughly chopped
Mix all the ingredients together and that’s it!