RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
1 tbs maple syrup
1 tbs wholegrain mustard
1 tbs tamari sauce
400g piece skinless salmon, pin-boned
½ tsp each black & white sesame seeds, mixed, plus extra to serve
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed, thicker stems cut in half lengthways
2 tbs avocado oil (or extra virgin olive oil)
Juice of ½ lemon, remaining cut into wedges, to serve
1½ cups coriander & mint leaves
Mixed salad leaves & sauerkraut (optional), to serve
PUTTING IT ALL TOGETHER:
Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.
Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.
To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.
Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).