I love figs but the ones we get here in Singapore are usually the dried ones which I would normally add into my breakfast oats or just have them with assorted nuts for a healthy snack. When I saw beautiful fresh figs at the supermarket (uncommon so buy if you see them!), I just had to grab a few boxes to go. I decided to use them for a fresh fig salad with a homemade sesame vinaigrette to pair with my oven-grilled salmon fillets with sesame seeds. The aroma of sesame just filled my kitchen when I made this. Nutty sesame, sweet figs and succulent salmon – now that’s what I call a hearty, healthy and delicious dinner 🙂 Bon appetit!
Sesame Salmon Recipe
Ingredients (serves 2)
2 salmon fillets approx. 500g
sea salt and freshly ground black pepper
1/2 tbsp white sesame seeds
2 tsp olive oil + extra for drizzling
4 cloves garlic
1 tsp minced young ginger
4 tbsp apple cider vinegar
1 1/2 tbsp light soy sauce
1/2 tbsp sesame oil
1 tsp sugar
3 fresh figs, quartered
100g salad leaves
handful of cherry tomatoes, halved
1. Heat oil in pan and sauté garlic till fragrant. Add dressing ingredients and bring to a boil. Turn off heat, transfer the sauce to a small bowl and let it cool off.
2. In a large mixing bowl, combine salad leaves, cherry tomatoes and figs. Add sauce and toss thoroughly. Chill in fridge till ready to use.
3. Preheat oven to 200 deg C at Grill with fan. Line a baking tray with aluminium foil and lightly grease with cooking spray.
4. Season salmon fillets with salt and pepper on both sides. Transfer onto baking tray with skin facing down. Drizzle olive oil over fillets.
5. Sprinkle sesame seeds on the salmon. Insert tray into highest shelf of oven and grill the salmon for 10-12 minutes till golden brown. Serve with fig salad on the side.