Life Is Like A Dumpling

Sesame crusted salmon with a lemon-chili marinade + vegan tabbouleh

Last night I made fish, for the first time in ages. One of the reasons I’m vegetarian is because it’s more environmentally friendly, but after last night I realized it’s also (probably) because it saves me from the hassle of cooking fish. Especially when you have to scale the fish. I used to have a fish scaler, but alas, it had disappeared within the deep, dark, depths of my dorm in first year. After useless attempts to scale the salmon last night, I gave up and simply skinned the fish. I usually pan-fry or bake salmon as it is, but I decided to be a bit creative last night. Mm, this was definitely a tasty and healthy dinner! The fish is obviously not vegetarian, but the tabbouleh is 😉

Sesame crusted salmon with a lemon-chili marinade
– four pieces of salmon
for the marinade:
– 3-4 tablespoons olive oil
– juice of half a lemon
– 1/2-1 teaspoon of chili powder and/or chili flakes
– salt and pepper
for the crust:
– 1-2 tablespoons sesame seeds
– some fresh thyme
– 1-2 teaspoons cumin
– lemon juice
– sea salt

Skin the salmon, and place it on an oven tray. Pre-heat the oven to around 200 degrees celsius. Mix the olive oil, lemon juice, chili, and salt and pepper in a bowl. Use your hands (or a brush) to coat the fish with the marinade. Let it sit while you prepare the sesame crust.

Toast the sesame seeds in a pan or in the oven- this takes a few minutes. Make sure you don’t burn them! That’s a mistake I often make… Place the leaves of thyme (off the branches/stems) and cumin in a food processor with the toasted sesame seeds, drizzle some lemon juice. Food process. It should be crumbly, but not a liquid paste. Crust the salmon accordingly, and place sea salt flakes on top. Bake for around 10 minutes, salt and pepper to taste.

– 3 bunches of flat leaf parsley. Discard the stems and chop the parsley.
– 4 spring onions, sliced/chopped
– 4 tomatoes, chopped
– a handful of mint leaves, chopped
– 100g bulgur wheat, cooked
– lemon juice (as much as you’d like)
– olive oil (as much as you’d like)
– sea salt and pepper

Chop the vegetables, and cook the bulgur wheat (boil with water on high heat for around 5 minutes). Once cooled, mix the vegetables and bulgur wheat in a large bowl. Drizzle with lemon juice and olive oil. Salt and pepper to taste.


Recipe adapted from and inspired by What’s for Lunch Honey?

This entry was published on November 19, 2012 at 1:30 pm. It’s filed under Dairy-free, Dinner, Gluten-free, Lunch, Sugar-free and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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