Sesame Fish Sticks on a summery Salad with Soy Rice Dressing
Portionen / Serves: 4-6 servings
Zutaten / Ingredients
For the Dressing
  • 4 tbsp soy sauce
  • 4 tbsp rice syrup
  • 2 tbsp olive oil
  • 2 dashes of lemon juice
  • Sriracha to taste
  • pepper
For the Salad
  • 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
Zubereitung / Instructions
  1. Remove the ends of the asparagus and divide into three or four. Halve the tomatoes and clean and dry the spinach.
  2. For the dressing mix together all the ingredients and put aside
  3. 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.
  4. Coat the salmon pieces with flours first, then with the egg mixture and the sesame / oats in the end.
  5. 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.
  6. 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).
  7. Cut the avocado into slices.
  8. Arrange all the salad ingredients on plates, drizzle the dressing on top and garnish with the sesame fish sticks.
Recipe by Purple Avocado at