- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: easy
- 350 g salmon, skinned and trimmed (from a middle cut, if possible)
- 1 tbsp clear honey
- 2 tbsp wholegrain mustard
- 2 tbsp fresh lemon juice
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 1 ripe and firm avocado
- 2 tbsp extra virgin olive oil
- 150 g watercress, well picked over
- black pepper
1. Cut down the middle of the salmon lengthways to give you two strips, then slice these into 1cm slices. Place the honey in a bowl and add the mustard, half the lemon juice and the sesame oil. Season to taste and mix until well combined, fold in the salmon pieces and set aside for about 5 minutes to allow the flavours to develop.
2. Heat a small frying-pan. Add the sesame seeds and toast for a couple of minutes, tossing occasionally - you won't need any oil as the sesame seeds create enough of their own. Heat a wok or large frying-pan until searing hot. Add a thin film of olive oil, swirling it up the sides, then lay down half of the salmon slices and sear for about 30 seconds.
3. Carefully, turn the salmon slices over, sprinkle over the toasted sesame seeds and cook for another 20 seconds or so until tender, tossing so that each piece becomes well coated in the sesame seeds. Tip on to a plate, then wipe out the pan and repeat with the remaining slices of salmon.
4. Cut the avocado in half and remove the stone, then spoon out the flesh into a large bowl. Add the remaining tablespoon of lemon juice and 1 tablespoon of the olive oil, and then squash with a fork until the avocado is roughly broken down but still has some texture. Season generously, then gently stir in the watercress. To serve, place the avocado and watercress salad in the centre of the plates and top with the slices of sesame salmon.
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