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Salmon with Sesame Thai Dressing

 salmon with sesame thai dressing
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***
  1. Preheat a large frypan over medium heat.
  2. Add the sesame seeds and toast until fragrant and golden. Set aside.
  3. Add the coconut oil to the pan.
  4. Add the salmon portions, skin side up and cook for 5 minutes.
  5. While the salmon is cooking add the dressing ingredients to a small leak proof container. Put the lid on and shake to combine.
  6. Zoodle your zucchinis and toss through the sesame seeds. Divide the zoodles evenly between four serving dishes.
  7. Turn the salmon and cook skin side down for five minutes.
  8. Once the salmon is cooked add a portion to each serve of zoodles. Top with any oil that is in the cooking pan.
  9. Drizzle the salmon and zoodles evenly with the dressing.
  10. 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.

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