Sesame & Miso Crusted Salmon with Garlic Greens

Wild salmon is a great source of anti-inflammatory omega 3 fats and tastes great cooked Asian-style with soy sauce, garlic and tahini. I always add fresh green chillies too, and sometimes fresh ginger. Use whatever health-boosting ingredients you have. One of my favourite combos is tahini and soy sauce and a scattering of sesame seeds. This combo makes anything delicious!


  • Wild salmon steak
  • 1 tsp dark miso paste
  • 3 tsp sesame seeds, black or white
  • Handful pak choi, or other greens
  • Handful sprouting broccoli
  • 1 dessertspoon tahini
  • 2 cloves garlic, sliced
  • 1-2 tablespoons virgin coconut oil
  • Quality salt to season


  1. Rub the miso into the salmon and roll it in the sesame seeds, saving a few of the sesame seeds for sprinkling on the veggies at the end. Let it marinate for about 10 minutes (or longer if you like!).
  2. Heat half the coconut oil in a pan and add the salmon when hot, skin-side down. Let cook for about 2 minutes before turning. If the skin is still sticking to the pan, don’t move it – wait until it is crispy and can be moved easily. (no-one likes soggy fish skin!).
  3. After turning the salmon over, heat the rest of the coconut oil in another pan, add the garlic and fry for a minute, then add the green veggies.
  4. Cook the salmon until it’s light pink but still translucent, for about 5-7 minutes in total.
  5. Remove the green veggies when they’re al dente.
  6. Place the salmon and veggies on a plate. Drizzle with tahini, a dash of soy sauce and sprinkle with the rest of the sesame seeds.
  7. Season to your taste.

Recipe by Jo Rowkins, Nutritionist at Awakening Health.

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