Sesame salmon subs with cucumber pickle

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Lesley Waters

1 rating

Everyone would make this again

Recipe by Lesley Waters

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Tested

1. Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate. Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds. Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.
2. Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet. Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.

Per serving

717 kcalories, protein 53g, carbohydrate 58g, fat 32 g, saturated fat 6g, fibre 7g, salt 2 g

Latest comments and suggestions

• Louise

  05 January 2008

  Louise rated and commented on this recipe

  

  Gorgeous, I didn't make the cucumber relish but the sub made a lovely lunch on its own

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Ingredients

• 50g sesame seeds
• 4 x 175g skinless boneless salmon fillets (choose long, thin fillets)
• 1 egg , beaten
• 4 wholemeal sub rolls

TO SERVE

• spinach & watercress salad (see seperate recipe)
• Quick cucumber pickle (see separate recipe)
• light soy sauce , to taste

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 mins

Cook 15 mins

Ingredients

• 50g sesame seeds
• 4 x 175g skinless boneless salmon fillets (choose long, thin fillets)
• 1 egg , beaten
• 4 wholemeal sub rolls

TO SERVE

• spinach & watercress salad (see seperate recipe)
• Quick cucumber pickle (see separate recipe)
• light soy sauce , to taste

Per serving

717 kcalories, protein 53g, carbohydrate 58g, fat 32 g, saturated fat 6g, fibre 7g, salt 2 g

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