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Wednesday 17 June 2015

Summer Supper - Seared Wasabi & Sesame Salmon...

Although summer hasn't quite made it to London just yet, it's only got to be a matter of days (we hope!) until our weekends are whiled away in beer gardens and lazing in parks with picnics and BBQs. Bliss! 

If it never arrives us Mice have of course got all our holidays lined-up with planning well under way for Ibiza, Croatia and Hong Kong - we'll make sure we get those lazy sunny days no matter what!! 

With destinations, flights and accommodation sorted, we now just need to ensure we keep on the straight and narrow with our clean eating and gym training! As we've mentioned MANY times before, we're still following in the footsteps of health guru James Duigan and pretty much loving it. Sometimes limited alcohol can be tricky (especially when the sun shines and a jug of Pimms is within my reach!), however the benefit in how you look and feel are well worth the compromise! 

At this time of year it's easy to fall off the waggon, salads become the easiest and quickest meal to pull together but a bowl of leaves can only be so interesting. After two weeks it's easy to start straying towards chucking a pizza in the oven or skipping dinner and having bar snacks instead...cue grease and carb overload! However James Duigan's books are crammed full of quick, easy and delicious ideas to avoid that mid week slump and I've found one I particularly love right now! So much so I thought you should all know about it, so you can give it a whirl yourselves! 

Not only is the salmon packed full of nutty sesame deliciousness with the perfect punch from the wasabi paste, but who knew green beans could taste so good?! 

Seared Wasabi & Sesame Salmon with Chili Green Beans

You Need...

Serves 4

1 tablespoon wasabi paste
1 tablespoon sesame seeds
1 teaspoon olive oil
4 Salmon fillets / Tuna steaks
1 tablespoon sesame oil
2 red chilies, finely chopped
1 teaspoon black onion seeds
2 cups green beans, blanched
1 tablespoon oyster sauce
1 lime cut in wedges to serve


1. Heat a griddle pan to a very hot temperature

2. Mix the wasabi paste, sesame seeds and olive oil together and rub over the salmon. 

3. Sear for 5-6 minutes each side or until cooked through (2-3 mins on each side if you're using tuna don't do for too long as you want them to still be pink in the middle) and leave to cool. 

4. Heat the sesame oil in a pan, add the chilies and onion seeds and cook for a few minutes. 

5. Add the green beans and oyster sauce and cook for 5-8 minutes (until the beans are cooked still with a crunch).

6. Remove and serve with the salmon and a wedge of lime. (I also cook up another side of green veg as by the end of the day I am one HUNGRY mouse - either some broccoli or spinach!)

7. ENJOY! 

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