Salmon and sesame seeds, contrasting flavours and consistencies in a nourishing summer salad with an Oriental inspiration
4
5
10 + 20 minutes marinating
Easy

Ingredients

  • 1 (500 g) /

    Salmon Fillet

  • 1 /

    Avocado

  • 1 /

    Mango

  • to taste /

    Lamb's lettuce

  • to taste /

    Soy sauce

  • APPLE CIDER VINEGAR

    aceto-mela Find out more
  • SESAME SEED OIL

    sesamo-250 Find out more
  • to taste /

    Black and White Sesame Seeds

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Instructions

Make the dressing by pouring 4 spoonfuls of Zucchi sesame seed oil, 4 spoonfuls of soy sauce and 2 spoonfuls of vinegar into a jar. Put the top on the jar and shake to form a smooth sauce.

Wash and dry the salmon fillet. Season it with the soy sauce and a spoonful of sugar and leave to marinate in the fridge for about 20 minutes. After the marinating time, drain the salmon thoroughly and coat it with the mixed black and white sesame seeds. Heat a non-stick griddle or frying pan and sear the fillet for 2 minutes on each side. Transfer it to a chopping board and wait a couple of minutes, then slice it thinly with a sharp knife.

Place the lamb's lettuce in the individual bowls. Peel the avocado and mango, cut them into segments and arrange them on top of the lettuce. Season with the dressing, complete with the salmon slices and serve.

THE CHEF:

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.