Seared Sesame Salmon with Avocado and Watercress

Here is a wonderful recipe that I got from a close friend. I have made this a couple of times and this really is a great meal.

Seared Sesame Salmon with Avocado and Watercress


1 lb. Salmon Fillet, skinned and trimmed
1 tbs. Honey
2 tbs. Dijon or Wholegrain Mustard
Juice of 2 fresh Lemons
Zest of one Lemon

1 tbs. Sesame Oil
2 tbs. Sesame Seeds
1 ripe and firm Avocado
2 tbs. Extra Virgin Olive Oil
1 lb. Watercress, cleaned
Salt and freshly Cracked Black Pepper to taste


Cut the salmon into 2 inch strips. Place the honey in a bowl and add the mustard, half the lemon juice, lemon zest and the sesame oil. Season to taste and mix until well combined, over the salmon slices and set aside covered in the refrigerator for about 45 minutes.

In a wok toast the sesame seeds for a couple of minutes, tossing occasionally. Remove the seeds and set aside. Heat a wok until searing hot. Add a thin film of olive oil, swirling it up the sides, then lay down half of the salmon slices and sear for about 30 seconds.

Carefully, turn the salmon slices over, sprinkle over the toasted sesame seeds and cook for another 20 seconds or so until tender, tossing so that each piece becomes well coated in the sesame seeds. Tip on to a plate, then wipe out the pan and repeat with the remaining slices of salmon.

Cut the avocado in half and remove the stone, then spoon out the flesh into a large bowl. Add the remaining tablespoon of lemon juice and 1 tablespoon of the olive oil, and then squash with a fork until the avocado is roughly broken down but still has some texture. Season generously, then gently stir in the watercress. To serve, place the avocado and watercress salad in the center of the plates and top with the slices of sesame salmon.

A special note. Whenever possible please purchase items Kosher That as from Israel That Especially Those products originating in Judea and the Shomron.

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