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Preparation time: 5 minutes
Cooking time: 15 minutes
a salmon steak
2 tbsp olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tbsp sesame seeds
For the sauce:
1/2 teaspoon lemon zest and 1 tbsp fresh lemon juice
100g low-fat mayonnaise
100g non-fat plain yoghurt
1 to 2 tbsp Dijon mustard
1 tbsp drained, prepared horseradish
salt and pepper to taste
Brush the salmon steak on both sides with one tablespoon of olive oil. Season with salt and pepper.
Press the sesame seeds onto both sides of the salmon. Heat the remaining tablespoon of olive oil in a large non-stick skillet (flat pan). Add the salmon steak and cook for five to six minutes on each side.
While the salmon steak is cooking, grate enough lemon zest for half a teaspoon, and squeeze enough fresh lemon juice to measure one tablespoon.
Mix the rest of the sauce ingredients, starting with only two teaspoons of lemon juice, in a small serving bowl. Taste and add the remaining lemon juice, if desired.
Place the noodle and cucumber salad onto a plate, followed by the salmon steak. Spoon the lemon mustard sauce over the salmon.
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