Sesame seared salmon

“As well as this delicious dish giving us three of our 5-a-day, salmon is full of vitamin D, which our bodies need for absorbing calcium, keeping our bones and teeth healthy ”

Method

Cook the noodles 

according to the packet instructions, then drain and toss

 in a little squeeze of lime juice. Carefully slice each of the 
salmon fillets lengthways into three. Scatter the sesame 

seeds over a board and press one side of the salmon 

slices into the seeds to form a crust. Place a large dry 

non-stick frying pan over a medium heat, and once hot,

 add the salmon sesame side down. Leave for 2 to 3

 minutes, or until golden, flip over to cook for just 1 more 

minute, then remove from the heat.

Peel the garlic and pound into a paste with a pinch of sea 
salt in a pestle and mortar, then muddle in the tahini, the 

remaining lime juice and a splash of water to make a 

wicked dressing. Use a box grater to coarsely grate the 

cucumber, carrots and beets, keeping them in separate 

piles and dividing between two plates. Snip and divide up 

the cress, then divide up the noodles.

Halve, peel and destone the avocado and add one half to

 each plate, then pour the dressing into the wells and add

a few drips of oil. Lay the salmon alongside, then finely 

slice the chilli and scatter over with the coriander leaves.

 Toss everything together at the table and enjoy.