Honey Salmon with Sesame Avocado Crush

Ingredients

• 1 tsp, black sesame seeds
• 1 tsp, white sesame seeds
• 2, skinless salmon fillets (about 260g/9½oz in total)
• 1 tsp, olive oil
• 1 tsp, runny honey
• Salt and black pepper, to taste
• 2, spring onions, finely sliced
• 1, garlic clove, small, finely minced
• ½, red chilli, finely diced
• 1 tsp, toasted sesame oil
• 1, avocado, medium (about 150g/5½oz flesh), lightly crushed
• Juice of 1, lime
• ¼, cucumber, deseeded and diced
• 1 x 250g (9oz) pouch of, cooked rice (brown or jasmine)
• Fresh coriander, to serve
• Pinch of, sesame seeds, to serve
• Lime wedges, to serve
• Nori sheets, to serve, optional

Instructions

1. Mix the black sesame seeds and white sesame seeds with a pinch each of salt and black pepper on a small plate. Pat the skinless salmon fillets dry with kitchen paper and then press them into the sesame seed mix to coat the tops. Heat the olive oil in a non-stick frying pan over a medium-high heat (10). Cook the salmon for 3-4 minutes on the first side. Flip, drizzle over the runny honey, and cook for another 3-4 minutes until golden, sticky and cooked to your liking. Remove and set aside.
2. Add the spring onions, garlic clove and red chilli to the same pan and cook for 1-2 minutes until fragrant. Drizzle in the toasted sesame oil, sizzle briefly, then remove from the heat.
3. In a small bowl, mix the crushed avocado with the cooked spring onion mixture, lime juice, cucumber and a pinch of salt.
4. Heat the cooked rice according to the packet instructions and divide between bowls. Serve the salmon over the rice with a generous scoop of the avocado crush. Garnish with fresh coriander, sesame seeds, lime wedges and nori sheets for scooping, if you like.