1 bunch coriander, remove roots and lower part of stems (reserve for another dish or discard), keep leaves and tops of stems, wash well and roughly chop
½ bunch (or more to taste) mint leaves, picked, washed well and roughly chopped
2 tablespoons toasted sesame seeds, optional for garnishing
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon tamari or light soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
juice of 1 lime (approx 2 tablespoons) or a lemon
2 cloves garlic, crushed
Horseradish 'cream':
½ cup yoghurt
2 tablespoons horseradish
Fish:
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
4 x 150-ish gram salmon fillets (or fresh tuna)
extra virgin olive oil, for cooking
Instructions
Using a mandolin or a very sharp knife, slice the cabbage as thin as possible and add to a large bowl
Do the same with the radishes
Swap to the julienne blade and julienne carrots, or grate carrots and add to bowl, along with the edamame, coriander and mint
Place dressing ingredients into a jar with a tight fitting lid and shake well to combine. Set aside
In a small bowl, mix yoghurt and horseradish together. Set aside
Heat a fry pan over medium heat
Meanwhile, place sesame seeds on a small plate and mix together
Press the top side of each of the salmon fillets into the sesame seeds to coat
When the pan is hot, add some oil and cook the salmon, sesame-side down for a few minutes, until golden and crunchy
Flip salmon over and cook for 2-3 minutes more, depending on how thick the salmon is
Then turn pan off and rest while you dress the salad
Pour dressing over vegetables and mix well to coat
Divide salad between serving plates
Top with salmon and drizzle with horseradish 'cream'
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2017/05/05/sesame-salmon-on-asian-slaw/