I woke this morning wanting a truly delicious breakfast. I was starving in a sleep deprived, breastfeeding mother way. I needed to get my day off to a bright and sustaining start. I threw together a few of my favourite things and 15 minutes later I was happily sitting down to the bowl above. I loved it so much I also had it for lunch! I hope you enjoy it too.
Salmon with Sesame Thai Dressing
- 4 tablespoons sesame seeds
- 4 x skin on salmon portions, approximately 180 grams each
- 1 tablespoon coconut oil
- 2 tablespoons lemon grass*
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger
- juice of one lemon
- 2 tablespoons tamari / gluten free soy sauce or coconut aminos
- 2 teaspoons honey**
- 4 x zucchinis, zoodled***
- Preheat a large frypan over medium heat.
- Add the sesame seeds and toast until fragrant and golden. Set aside.
- Add the coconut oil to the pan.
- Add the salmon portions, skin side up and cook for 5 minutes.
- While the salmon is cooking add the dressing ingredients to a small leak proof container. Put the lid on and shake to combine.
- Zoodle your zucchinis and toss through the sesame seeds. Divide the zoodles evenly between four serving dishes.
- Turn the salmon and cook skin side down for five minutes.
- Once the salmon is cooked add a portion to each serve of zoodles. Top with any oil that is in the cooking pan.
- Drizzle the salmon and zoodles evenly with the dressing.
- Eat and enjoy.
*I cannot get fresh lemon grass where I live. The lemon grass I used is finely chopped and in a jar. It can be found in the Asian Section of the Supermarket.
**you can use rice malt syrup if you prefer.
***if you do not have a spiralizer this is every bit as delicious over a bowl of mixed greens, alternatively you can use a peeler to make zucchini ribbons. On cooler days I quickly heat the zoodles with a little coconut oil.
note – cook the salmon to your liking, I know that in my home alone some people like it well done and others like it less so. The times I have given are merely a guide. If following those times I would also suggest using salmon that has been brought close to room temperature.