50g sesame seeds

4 x 175g skinless boneless wild salmon fillets (choose long, thin fillets)

1 egg , beaten

4 wholemeal sub rolls

TO SERVE

spinach & watercress salad 

Quick cucumber pickle

light soy sauce , to taste

Preparation

Heat oven to 200C/fan 180C/gas 6. Spread the sesame seeds over a large plate.

Season the salmon fillets if you like, then dip into the beaten egg and roll in the sesame seeds.

Place on a baking tray and roast for 10 mins or until firm and the sesame seeds are golden.

Split sub rolls, fill with a little of the spinach and watercress salad, then top with the salmon fillet.

Serve with the cucumber pickle on the side and soy sauce for splashing, if you like.