A salad of fleshy broad beans, mint and red onion is superb with fresh salmon.
- Preheat a barbecue flat plate on medium-high. Place the broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5-10 minutes or until tender. Drain. Peel and discard the skins. Place the broad beans in a bowl. Add the onion, mint and 2 tablespoons of the oil. Season with salt and pepper. Toss to combine.
- Place the sesame seeds and pepper in a mortar. Season with salt. Pound with a pestle until finely crushed. Line a baking tray with non-stick baking paper. Place the sesame seed mixture on the lined tray. Place the salmon, flesh-side down, on the sesame seed mixture and press firmly to coat.
- Pour remaining oil over flat plate. Cook salmon, skin-side down, for 2-3 minutes or until golden. Turn and cook for 2 minutes for medium or until fish flakes easily when tested with a fork.
- Divide the broad bean mixture among serving plates. Top with the salmon and mint.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set