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Sesame salmon subs with cucumber pickle

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 717
  • Carbohydrates 58
  • Saturated Fat 6
  • Sugar 3
  • Protein 53
  • Fat 32
  • Fibre 7
  • Salt 2

Nutrition per serving

  • Calories 717
  • Carbohydrates 58
  • Saturated Fat 6
  • Sugar 3
  • Protein 53
  • Fat 32
  • Fibre 7
  • Salt 2

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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