RECIPE BY:

Matt Sinclair

INGREDIENTS :

• 2 Salmon fillets, skin on
• 2 baby cos lettuces’, halved
• Cobram Estate Classic Extra Virgin Olive Oil
• Pinch of salt

SALAD:

• 1 cucumber, sliced into ribbons
• 2 small bell peppers, sliced into strips
• 3 spring onions, sliced

SESAME DRESSING:

• 2 tbsp sesame seeds
• 1 tbsp ginger, grated
• 2 tbsp mirin
• 2 tbsp Lee Kum Kee Premium Soy Sauce

METHOD :

• In a mortar and pestle, grind up sesame seeds and a pinch of salt until a fine powder is formed. Add ginger and mirin in 2 batches and mix through.
• Coat Salmon in olive oil and a generous pinch of salt. Place skin side down on pan or bbq on a medium heat for 7-8 minutes until cooked ¾ through, and then turn and cook the other side for 1-2 minutes. Coat lettuces’ on olive oil and place on pan or bbq, flat side down, remove once nicely charred.
• Smear the dressing on the serving plate and stack the cos lettuce on top. Sprinkle the salad ingredients on top and place the salmon to the side.