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Sesame-Crusted Double Salmon
with Roasted Potatoes, Broccoli and Lemon Aioli
Sesame-kissed salmon steals the spotlight in tonight's fish special! Roasted potatoes dolloped with lemon aioli are the perfect co-stars.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
1 tbsp
Sesame Seeds
(Contains Sesame)
227 g
Broccoli
350 g
Yellow Potato
1 unit(s)
Lemon
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
¼ tsp
Pepper*
2 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Pat salmon dry with paper towels, then season tops with salt and pepper.
- Stir together panko and sesame seeds in a shallow dish.
- Spread 1/2 tbsp mayo over flesh side of each piece of salmon.
- Working with one piece of salmon at a time, press flesh sides into panko-sesame seed mixture to coat completely.
- Arrange salmon on a parchment-lined baking sheet, skin-side down.
- Roast salmon in the top of the oven until breadcrumbs are golden and salmon is cooked through, 12-13 min.**
- Cut broccoli into bite-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-6 min.
- Add 1 tbsp (2 tbsp) oil and half the garlic puree. Cook, stirring often, until garlic is fragrant, 1 min.
- Season with salt and pepper.
- Add 1 tsp (2 tsp) lemon zest, lemon juice, remaining mayo and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.
- Divide salmon, potatoes and broccoli between plates.
- Squeeze a lemon wedge over top, if desired.
- Serve lemon aoili on the side for dipping.
- If you've opted for double salmon, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of salmon.