Ingredients

• 100g/3½oz salmon fillet
• skin removed
• flesh cut into three thin slices
• 3 tbsp sesame seeds
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• ½ orange
• juice only
• ½ lime
• juice only
• 1 tbsp chopped fresh coriander
• 1 small handful spinach leaves
• finely shredded
• 1 lime
• halved
• 1 sprig fresh dill
• 1 sprig fresh coriander

Directions

• Roll the salmon slices in the sesame seeds to coat
• patting gently so the seeds stick to the fish
• then shake off any excess. Heat the sesame oil in a frying pan over a medium heat
• then add the salmon and fry for 3-4 minutes on each side
• or until golden-brown and crisp. Remove from the pan and set aside.
• Add the soy sauce and orange and lime juice to the pan and cook for 2-3 minutes
• or until the liquid has reduced slightly. Stir in the chopped coriander.
• To serve
• pile the shredded spinach leaves onto a serving plate and top with the salmon. Spoon over the soy and citrus dressing and garnish with the lime halves
• dill and coriander.