What you’ll Need:
2 x 200g Salmon steaks
¼ Cup Lakeland Sweet & Sour Sauce
½ cup mixed sesame seeds
1 Large Fennel Bulb
2 Tablespoons Rice wine vinegar
1 Tablespoon Olive Oil
2 cups chopped Spinach
2 Tablespoons coarsely chopped parsley
Butter for frying
Salt and Pepper to taste
Slice Fennel bulb very thinly using a mandolin or a very sharp knife. Place in a container. Drizzle with rice wine vinegar and olive oil. Seal and allow to stand over night.
Mix together sesame seeds and ONE tablespoon sweet and sour sauce. Set aside remaining sauce.
Press top side of Salmon fillet into seed mix. Heat Pan and place salmon seeded side down in the pan and fry for 1 minute. Turn and fry for another minute. Place salmon onto a baking tray and place in a hot oven for 5 minutes. TIP: If seeds have come loose from salmon. Spoon remaining seeds on top of salmon before placing in the oven.
Pre- heat a large pan or wok. Add butter and flash fry fennel and spinach. Stir through remaining Sweet and sour sauce. Season to taste.
Place stir fried greens onto a plate and place salmon on top.
Serving tip: Mix together 1 teaspoon Wasabi powder and 1 cup mayonnaise and serve with fish.