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Sesame-crusted seared salmon with crushed minted peas and beetroot

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Sesame-crusted seared salmon with crushed minted peas and beetroot

By Hannah Lewry
Full StarFull StarFull StarHalf Star
4
Easy
15 minutes
2 minutes

Ingredients

  • 2 x 250 g salmon
  • 2 T sesame seeds
  • 500 g peas
  • 1 lemon, juiced and zested
  • 2 T mint
  • 3 T olive oil
  • 30 g butter
  • 1 T olive oil

Method

Coat 2 x 250 g portions salmon in 2 T sesame seeds.

Blend 500 g blanched peas, the juice and zest of 1 lemon, 2 T mint and 3 T olive oil until almost smooth, then season.

Heat 30 g butter and 1 T olive oil in a pan over a high heat.

Fry the fish for 1 minute on each side.

Cook's note: Serve with the crushed peas and sliced fresh beetroot or Woolworths' fresh julienne beetroot.

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