• Spread mixed sesame seeds over a plate or wide, shallow bowl.
• Pat salmon dry with a paper towel, then drizzle with olive oil and season with 
salt and pepper on both sides.
• Press salmon into sesame seeds, turning to coat. 

• Drain sweetcorn. 
• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 
4-5 minutes. Transfer to a bowl and allow to cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is
hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes
each side. 
TIP: Cover the pan with a lid if the kernels are ‘popping’ out. 

• Meanwhile, thinly slice cucumber into half-moons.
• In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil.
• Add shredded cabbage mix, charred corn, mixed salad leaves and cucumber. 
Toss to coat. Season to taste. 

• Divide cabbage salad and sesame-crusted salmon between plates. 
• Tear over coriander to serve. Enjoy!