Quick Sesame-Crusted Salmon

• While rice is cooking, thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop baby spinach leaves. • In a small bowl, combine Japanese dressing and mayonnaise. Set aside. • In a shallow bowl, add mixed sesame seeds. Pat salmon dry with paper towel, drizzle with olive oil, then season with salt and pepper. Press salmon, skin-side down, into sesame seeds to coat.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. • Wipe out the frying pan and return to a medium-high heat. Cook carrot, green beans and ginger paste with a dash of water, stirring, until just tender, 4-5 minutes. Add baby spinach, soy sauce and sesame oil (if using) and cook until spinach is wilted, 1-2 minutes.