sesame crusted salmon salad bowls
People shit on the word moist, but what about the word crust?
Except for a few contexts, I really think crust is way worse. My only exceptions are when discussing certain foods, like bread crusts or sesame crusted salmon and the like. Otherwise, you probably don’t want anything crusty in your existence. Crusty skin? Toes? Hair? Fucking gross. Meanwhile, I think it’s just trendy for people to dislike moist. Talk to me when you develop a dislike for penetrate.
I’m sure starting with that narration really makes you want to cook up Sesame Crusted Salmon Salad Bowls, but alas. Perhaps the pretty pictures will convince you otherwise. We’re keeping Tuesday fresh and simple with a 30 minute supper, loading up on nourishing ingredients but with a funky little twist in the speckly seedy salmons. How fun!
Dredging meats and seafoods can be a pain in the ass, but luckily salmon is basically self-adhesive and doesn’t need anything extra to hold onto a coating of sesame seeds. Bake these puppies up for a relatively mess-free result, toss one in a bowl of rice, and scatter some veggies around. Drizzle everything with a simple little vinaigrette (because I definitely need more dressings in my damn fridge) and spicy mayo, and dinner is done. Lunch the next day, too.
Crust
I’m just gonna milk that word until it disgusts you, too.
The only real prep for your salmon is to pay the filets really dry, which helps the crust stick and crisp up better. Since we’re baking these, they won’t get quite as crunchy or have that toasty undertone, but I promise they’re still nutty, tender, and have a nice snap.
Then, spread some white and black sesame seeds in a dish – you can use all white if you want, or hell, all black, though usually the former are easier to find. Dip both sides of the salmon filet in the seeds, pressing gently to adhere, then lay onto a lightly oiled baking sheet. Drizzle with olive oil, season with salt and pepper, and chuck that fucker in the oven to roast. I like to turn the broiler on the last couple minutes to finish off the fish.
Not Crust
To accompany the salmon, I made a quick little salad of cucumber and avocado dressed in a light sesame vinaigrette. A splash of lime brightens the sauce, and garlic and ginger lend a nice little herby punch. You can toss the veggies in the dressing or, as I did, drizzle as much or little as you want over the finished bowl.
Next part is optional, but a touch of spicy mayo is always nice on a rice bowl like this. I use vegan mayonnaise since I just prefer it to normal, but you can reach for whatever. Grab some sriracha and honey, and mix it all up until combined.
You can choose whatever grain you want for your bowl, but I like rice or cauliflower rice. Stack a salmon filet on top, add some salad and dressing, and finish with green onions and a few flicks of spicy mayo. And EAT.
Leftovers keep great for lunch the next day, and the next – in fact, you can meal prep this all five days of the work week. Sweet. Or I guess four days since it’s a long weekend for many.
That’s all I’ve got today. My back hurts and my laptop is making my legs warm, so SEE YA.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Bowlful of salmons:
Maple Chipotle Salmon and Avocado Rice Bowls
Garlic Butter Blackened Salmon Scampi with Parmesan Rice
Sheet Pan Hot Honey Balsamic Salmon
sesame crusted salmon salad bowl
Ingredients
- 4 4-6 oz filets salmon
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 3 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- pinch red pepper flakes
- 4 Persian cucumbers, sliced
- 2 avocados, sliced or diced
- 1/2 cup vegan or regular mayonnaise
- 2 tbsp sriracha
- 2 tbsp honey
- steamed rice and green onions, to serve
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- In a shallow dish, toss the two sesame seed colors together. Pat the salmon filets dry, then dip flesh side down into the seeds, pressing gently to adhere. Flip, and repeat on the skin side. Set onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the salmon for 12-15 minutes until it reaches your desired doneness. If desired, switch on the broiler for the final 1-2 minutes. Watch closely.
- In a small bowl or jar, whisk or shake together the olive oil, sesame oil, soy sauce, lime juice, 1 tablespoon of honey, ginger, garlic, and red pepper flakes until combined.
- In a separate bowl, mix together the mayonnaise, sriracha, and remaining 1 tablespoon of honey, for spicy mayo.
- Divide the salmon, cucumber, and avocado amongst bowls of hot rice. Drizzle with the vinaigrette and spicy mayo. Finish with a smattering of green onions, as desired.
