Oriental Salmon Fillet with Potato Salad and Stir-fried Broccoli

  • Serves 2
  • Preperation Time:
  • Cooking Time:
  • Total Time:


  • Potato, 500 g
  • Brocolli, 400 g
  • Garlic, 1 clove
  • Red onion, 1
  • Ground coriander, 1 tsp
  • Soy sauce, 2 tsp
  • White wine vinegar, 2 tsp
  • Sesame seeds, 10 g
  • Salmon fillets, 2
  • Low-fat mayonnaise, 2 tbsp

Bring plenty of water to the boil in a pot with a lid for the potatoes. Peel or wash the potatoes and cut into chunks. Boil the potatoes for 12 - 15 minutes, or until soft then drain and transfer to another bowl to continue steaming uncovered.

Heat a pan over high heat and toast the sesame seeds without oil, until golden brown. Remove from pan and set the sesame seeds aside.

Cut the broccoli flower into small florets and the stem into small cubes. Using the pot you used for the potatoes, bring some more water to the boil (the broccoli will need to be totally submerged). Simmer the broccoli for 2 - 3 minutes then drain and rinse with cold water to stop the broccoli from cooking any further.

Crush the garlic and chop the small red onion. In a bowl, mix the garlic with the red onion, ground coriander, soy sauce, and white wine vinegar into a dressing. Season with salt and pepper.

Heat half of the olive oil in a pan over medium heat. Add the pre-cooked broccoli and half of the dressing and stir-fry for 3-5 minutes or until the broccoli is tender but not mush! Stir in half of the sesame seeds.

Pat the salmon fillet dry with kitchen paper. Heat a teaspoon of oil over medium heat in the frying pan used for the sesame seeds and fry the fish for 2-3 minutes on the skin and 1 minute on the other side. Season with salt and pepper.

Mix the remaining dressing and the mayonnaise with the potatoes and season with salt and pepper. Divide the potato salad and broccoli between plates. Serve with the salmon and sprinkle with the remaining sesame seeds.