Crispy Sesame Salmon with Green Bean Salad

This one started life as a simple idea: put a crust on a salmon steak and serve it on something crisp and cold. The five-spice and toasted sesame oil give the fish a warm, slightly sweet note, which is a nice contrast with the sharp tomato and onion underneath. Chinese five-spice is a blend that usually includes star anise, cloves, cinnamon, fennel seed and Sichuan pepper, so a small amount goes a long way. Two teaspoons is plenty for two steaks.

A bit of salmon background, since it is such a common fish here. Salmon is an oily fish, and the oils that give it that rich texture are the reason it holds up so well to a crust like this. It also flakes into large, tender pieces when cooked gently, which is why flaking it over the salad works better than slicing it.

A cooking tip I would pass on: when you press the sesame seeds onto the steaks, do it over the plate so the seeds that fall off can go back on the fish, as the method suggests. Don't skip the step where you cool the green beans in cold water. They keep their bright colour and a good snap, and they won't wilt the little gem when you toss everything together. Little gem is a good choice here because its leaves stay crisp and hold the dressing without going soggy. Chop the red onion finely so it doesn't overwhelm the tomatoes. If you are after a different take on pork with a similar sweet-sharp balance, Pork loin steaks with apple and red onion is worth a look.

If you have leftovers, the salmon keeps in a sealed container in the fridge for a day or so. Flake it cold into a lunch wrap or onto a bowl of rice with some cucumber. The salad is best eaten straight away, though, as the tomatoes will release their juice.

For something to serve alongside, a plain bowl of new potatoes or a slice of seeded brown bread would round things off without fuss. If you want to keep the same flavours going, Baked Lemon Salmon with Garlic Green Beans is a close cousin with a different dressing, and Fast Wok Prawns with Pak Choi and Chilli carries the same easy, sesame-friendly spirit into a hot pan.