• Spread mixed sesame seeds over a plate or shallow bowl.
• Pat salmon dry with a paper towel, then drizzle with olive oil and season with salt and pepper on both sides. 
• Press salmon into sesame seeds, turning to coat.  

• Drain sweetcorn. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and allow to 
cool slightly.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes 
each side. 
TIP: Cover the pan with a lid if the kernels are ‘popping’ out. 

• Meanwhile, thinly slice cucumber into half-moons. 
• In a large bowl, combine sesame dressing and a drizzle of vinegar and olive oil. 
• Add shredded wombok, charred corn, mixed salad leaves and cucumber. Toss to coat. Season to taste.  

 Divide wombok salad and sesame-crusted salmon between plates. 
• Tear over coriander to serve. Enjoy!