Blood Orange / Salmon / Savoury / Seafood

Sugar-crusted Salmon with Citrus and Sesame Salad

So elegant and light, my Sugar-crusted Salmon with a sunset-kissed citrus and sesame salad is perfect for a special spring lunch.


2 x 180g salmon fillets, skin removed

2 tbsp caster sugar

1 blood orange, segmented

2 cups fresh salad leaves, I used rocket and baby beet leaves

1 tbsp black sesame seeds

Olive oil

For the ponzu dressing:

2 tbsp mirin

1 tbsp soy sauce

¼ cup lime juice

To make the ponzu dressing, place mirin, soy, and lime juice in a saucepan over medium heat and bring to the boil. Remove from heat and set aside to cool.

Heat a frying pan over medium-high heat. Add a splash of oil and the salmon and quickly sear for 1-2 minutes on each side. Remove from heat. On a cleared work surface, sprinkle the salmon fillets with the sugar. Using a blowtorch – or pop the fillets under a hot grill – carefully caramalise the sugar until a golden crust forms.

If you don’t have access to a blowtorch this recipe yields similar results if you simply sprinkle salmon with sugar and sear in a hot pan until caramalised and cooked to your liking – I just wanted an excuse to fire up the blowtorch.

For the citrus salad, combine salad leaves, sesame, blood orange and ponzu dressing in a bowl.

Arrange some of the salad on two plates, top with salmon and finish with garnish of the remaining salad.

Serves 2

One thought on “Sugar-crusted Salmon with Citrus and Sesame Salad

  1. Pingback: main-dish salads | Wagshal's Blog

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