Sesame Seed Salmon in Top Sauce

Skin the salmon and cut into strips of 4 x 2 cm. Rub dry with kitchen roll. Season lightly, then coat with soy sauce and sprinkle densely with sesame seeds on both sides.

Heat 2 tbsp oil in the wok. Pour in the salmon pieces and fry for 3-4 min until lightly browned on both sides.

Lift out with a fish lifter, drain on kitchen roll and keep warm.

Heat the remaining oil in the wok, add the scallions and cucumbers or zucchini if desired, and sauté for 1-2 min.

Add lemon zest and turmeric, clear soup, juice of one lemon, and salt and pepper and stir for 1 minute. Stir in whipped cream or fromage frais, if desired.

Repeatedly shape the salmon pieces in the wok and gently turn them in the sauce to the other side until they are quite hot. Garnish and bring to the table.

Slide flexible kitchen knife between meat and skin at one end. Holding the skin at one end, run the edge of the knife along the skin as level as possible.

Tip: Zucchini is a type of squash, so it’s low in calories, high in vitamins and easy to digest – just the thing for a light meal!

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