Sesame-crusted salmon with wok-sautéed vegetables
Ingredients (Serves 6)
- 6 TERRANOVA salmon loin supremes
- Two tablespoons of ras el hanout (Moroccan spice blend)
- 100 g black sesame seeds
- Salt
Preparation
Lightly coat all the pre-seasoned salmon portions with ras el hanout, then roll them in the black sesame seeds.
Heat a small amount of olive oil in a skillet and cook the salmon supremes gently, keeping the center juicy.
This dish can be served with a curry mayonnaise or a tartar sauce.