Amazing Sesame-Crusted Salmon
· 4 servings
Marinade
In a large bowl, mix together the soy sauce, Worcestershire sauce, rice oil and sriracha. Season with a teaspoon of salt and a little pepper.
Salmon pieces
Cut the salmon into cubes about 4 x 4 cm. Add it to the bowl with the prepared marinade. Stir gently and let it marinate in the fridge for 24 hours.
Pat dry and sear
Remove the salmon pieces from the marinade and pat them dry with a paper towel. Sear quickly in hot oil.
Coat in seeds
Coat the salmon in sesame seeds — either a mixed variety, or prepare separate cubes coated in white and black sesame.
Side dish
Cook the bulgur and quinoa mix according to the package instructions. Season with salt and pepper. Toss with the salad leaves and serve alongside the salmon pieces.
