These take minutes to make and add a really nice crust to the salmon.
Sesame seeds are loaded with calcium and iron and salmon is rich in omega 3 and helps to lower inflammation in the body.
Sesame Salmon Sticks
Serves: 2 children
- 2 salmon fillets (preferably sustainably sourced)
- 2 tbsp soy sauce (or Tamari if you need this to be gluten-free)
- 2 tbsp maple syrup
- 1 heaped tsp Dijon mustard
- 4-5 heaped tsp sesame seeds
- A few lumps of butter (optional)
- Heat the oven to 180C.
- Mix together the soy sauce, maple syrup and Dijon mustard.
- If your salmon has skin on remove it and then cut up the salmon into chunks (about 1 inch pieces) and add to the soy mix and leave to marinate for a few minutes.
- Next, get a plate and place the sesame seeds on it.
- Carefully coat the salmon pieces in the sesame seeds and slide a few chunks onto a skewer.
- Place onto a lined baking sheet and bake for 4-5 minutes per side (8-10 minutes total).
- They can take on a slight golden edge and the fish should be moist and cooked through.
Hello, I just read your article about freezing. Would you recommend to freeze this recipe after step 5 or step 7 once cooked? Perhaps it does not matter? Thanks a lot.
Personally I think it would be best to just mix the salmon in the marinade and then place it all raw in to a plastic bag into the freezer. That way you have all the flavour locked in and you can grab it when you need it.
If you don’t have time for skewers you could just defrost the fish pieces and place onto a baking tray and scatter with sesame seeds, then into the pre-heated oven…this will work just as well.
You could skewer it whilst raw (if you have the space in your freezer) but again I would not add the sesame seeds until just before cooking as they will just sog.
I hope this helps and obviously if cooking from frozen you would need to adjust the cooking time to be longer.