• Partnered with
  • Quick
  • Easy
  • Serves 4
  • 5 mins prep
  • 4 mins cook

Sesame salmon skewers with brown rice salad

Super easy, with toasted sesame flavours, this recipe works well as a lunch dish for the ladies or a flash family meal.


Sesame salmon skewers with brown rice salad

  • 1/4 cup sesame seeds
  • 1/2 tsp sea salt
  • 8 salmon loins
  • 2 tsp sesame oil
  • 3 tsp rice bran oil
  • 2 cups brown rice, cooked
  • 1/4 telegraph cucumber, peeled into ribbons
  • 1/2 cup sprouts or mung beans
  • 1/2 cup sliced coloured peppers
  • 2 handfuls mesclun lettuce
  • 1/4 cup olive oil
  • 2 limes, juice and zest
  • 1 tsp white sugar
  • seasoning


  1. Combine the sesame seeds and salt in a shallow bowl.
  2. Skewer the salmon fillets with metal or pre-soaked skewers and rub the salmon with the sesame oil, then sprinkle generously with the seed mixture.
  3. Heat a non-stick pan with a little of the rice bran oil and sear the salmon loins for about 2 minutes each side until the seeds are toasted and the salmon heated through.
  4. For the rice salad, toss together the rice, cucumber ribbons, sprouts, peppers and mesclun and dress with the combined oil, lime juice and zest, sugar and seasoning.
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