sesame crusted salmon salad bowl
The only time the word "crusty" is acceptable. Well, this and bread. Crusty bread is good.
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.
Notes
*Sesame seeds: You may use all white sesame seeds if you don't want to purchase both types!