Sesame Fish Sticks on a summery Salad with Soy Rice Dressing
Portionen / Serves: 4-6 servings
- 4 tbsp soy sauce
- 4 tbsp rice syrup
- 2 tbsp olive oil
- 2 dashes of lemon juice
- Sriracha to taste
- pepper
- 1-2 avocado
- 500-800 g green asparagus
- 300g cherry tomatoes
- 75-150 g baby spinach
- 400-800 g salmon filet
- 50-100 g light sesame
- 50-100 g black sesame
- 75-1500 g oats
- 100-200 g flour
- 1-2 eggs
- a dash of water of your favourite plant milk
- oil, salt, pepper
- Remove the ends of the asparagus and divide into three or four. Halve the tomatoes and clean and dry the spinach.
- For the dressing mix together all the ingredients and put aside
- Slice the salmon. Mix the dark and black sesame together. Add flour and some salt and pepper to a large bowl. Add the eggs to a bowl.
- Coat the salmon pieces with flours first, then with the egg mixture and the sesame / oats in the end.
- Bake them in a hot pan with oil until the crust is crunchy and golden brown of colour. Let your deluxe fish sticks drip of on a paper towel.
- While baking the fish you can fry the asparagus in a hot pan without oil (if you feel like it, you can always add oil).
- Cut the avocado into slices.
- Arrange all the salad ingredients on plates, drizzle the dressing on top and garnish with the sesame fish sticks.
Recipe by Purple Avocado at https://purpleavocado.de/en/sesame-fish-sticks-matcha-cupcakes/
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