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