for 4 servings
- For the salmon
- 2 tablespoons sesame oil
- 2 Limes (juice)
- 4 fresh Salmon fillet
- 1 tablespoon olive oil
- For the salad
- 1 honeydew melon (cut into thin sticks)
- 12 cherry tomatoes (halved)
- ½ small onion (thinly sliced)
- ½ bunch mint (leaves)
- 8 Basil leaves
- To garnish
- Thyme flower
- melon seeds
For the salmon: mix together the sesame oil and lemon juice in a wide shallow bowl and season with salt and pepper.
Add the salmon fillets and turn to coat in the mixture. Cover and leave to stand for 1 hour.
Heat the olive oil in a wide pan and cook the drained salmon for 3-4 minutes on each side until cooked to your liking.
For the salad: gently combine the melon, tomatoes, onion and herbs in a large bowl.
Arrange the salad on serving plates and place the salmon on top. Garnish with thyme flowers and melon seeds.