Sesame-Crusted Salmon Stack
This is a dish that ticks all the boxes; fresh, flavourful and it looks great on the plate, making it ideal for entertaining or a special occasion.
How long will it take?
What’s the serving size?
What do I need?
- 2 truss tomatoes
- 400 g can cannellini beans, drained and rinsed
- Freshly ground black pepper
- 500 g bintje potatoes
- 2 tbsp unsalted butter
- Pak Choy
- 4 tbsp white sesame seeds
- 4 tbsp black sesame seeds
- Cooking spray
- 1 kg salmon fillet, divided
- Olive oil to drizzle
- Parsley, for garnish
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper and set aside.
- Cut tomatoes into a small dice. Drain and rinse beans and add to a bowl with the tomatoes. Season with a little black pepper and set aside.
- Peel potatoes, roughly chop and add to a pot of salted water. Bring to the boil and cook until the potatoes are tender.
- Meanwhile prepare salmon by using a round shape such as a cookie cutter or a mug to cut out 8 rounds of salmon.
- Add black and white sesame seeds to a shallow dish and mix together. Spray the salmon with cooking spray and place on its side into the sesame seeds. Use a rolling motion to cover the outside edge of the salmon with sesame seeds, pressing if needed to make the sesame seeds stick.
- Arrange salmon rounds on lined baking tray and cook in the oven for 10-15 minutes or until cooked to your liking.
- When potatoes are cooked drain and return to the pot with butter and a generous pinch of salt. Mash potato so that it is smooth but still holds its shape.
- While salmon is cooking prepare pak choy by slicing off the end and separating the leaves. Add to a pot of simmering water and cook for 2-3 minutes or until tender and wilted. Remove from heat and drain.
- To assemble, lay one salmon round on a plate. Use a spoon to scoop out approximately 2 tablespoons of mashed potato and shape it into a rough circle about the same size as the salmon round. Lay potato on top of salmon and then add another piece of salmon on top.
- Arrange pak choy around the base of the stack and top with the bean and tomato mixture. Drizzle with a little olive oil, garnish with parsley and serve.