Nutty Seared Salmon Fillet with a Tomato Beetroot Salsa

featuring Chef Shuby



  • 150g Salmon Fillet

  • 1 Tablespoon Sesame Oil

  • Poppy Seeds

  • 1 Tablespoon Butter

  • 1/2 Cup Canned Beetroot

  • 1/2 Cup Tomatoes

  • 1 Small Onion

  • 1 Tablespoon Parsley

  • 1 Tablespoon lemon juice

  • Dill Leaves for garnish

  • Salt

  • Black Pepper

  • Chef Stone Secret Spice™️

  1. Season Salmon with Salt, Black Pepper and Secret Spice.

  2. Set a pan over medium heat, add sesame oil to the pan and melt the butter in the oil.

  3. Place Salmon on pan skin side first, cook for about 4 minutes on each side. Sprinkle poppy seeds on Salmon

  4. Cut Tomatoes, Beetroots and Onions into cubes  and combine in a bowl.

  5. Season with salt and black pepper

  6. Add Lemon Juice and Parsley and mix 

  7. Serve over or under Salmon. Enjoy

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