Lucy’s Lime and Chili Mayo
2 tbsp Black Sesame Seeds
2 Tbsp White Sesame Seeds
Pinch Chilli Flakes
1 Egg White
2 x 125g Salmon fillets, skinned
1 tbsp Olive Oil
Sugar Snap Peas, to serve
- In a small bowl mix together the chilli flakes and sesame seeds and place on a plate. Place the egg white in a shallow bowl and beat lightly with a fork until frothy. Dip each piece of salmon in the egg white and then cover with the sesame seeds until each piece is well coated. Refrigerate for 10 minutes.
- Heat the oil in a large frying pan over a medium heat. Add the salmon and cook for 3 – 4 minutes on each side.
- Serve the salmon with the sugar snaps and Lucy’s Lime & Chilli Mayo.