Everything was going well until I tried to cut my salmon steak and it began to break after braising in the pan, so the slices weren’t as perfect as I would have liked. I served it with an apple purée as Kozo do theirs with a mango one and I dressed it like I was eating in a 5* Michelin restaurant (I was really trying to relive these moments).
Long story short it TASTED like everything I needed and wanted! Definitely a new staple in my kitchen especially when making a 3 course meals or even as lunch time snack.
Would you make this? Let me know in the comments!
Cooking Time: 5 minutes
1 Sushi Grade Salmon Fillet
1 Jar Apple Coulis
Salt and Pepper to taste
Black or Roasted Sesame Seeds
1-2 tbsp Sesame Seed Oil
Coconut Aminos (Soy Sauce alternative)
Take your salmon fillet and season with salt and pepper to taste. Next sprinkle and press on the sesame seeds.
In a medium to large pan, add the sesame seed oil and wait for to heat up over a medium to low heat.
Once the oil has become fragrant, add the salmon and sear all sides for about 45 seconds.
Then place on a plate to cool in the fridge.
Cool in the fridge for approximately 30 minutes before removing and making beautiful slices.
Garnish with either with spring onions, cress, rocket/baby leaves or beetroot sticks for high end presentation with a side of the Apple Coulis and Coconut Aminos for dipping.