Sesame Crusted Salmon with Soy Lime Salad
This delightful recipe is quick, easy and sure to taste good! A nice warm salad, topped with a beautiful and fresh piece of sesame crusted salmon. I love a good warm salad, and this one is no different. You can use a nice variety of greens. Arugula is nice and peppery, baby greens are beautiful and healthy, while warm baby spinich is full of nutrients! I used Romaine, because ... it's what was in my fridge, that night!
With a tart and salty soy lime vinaigrette, the toasted flavor of the sesame seeds and spicy little kick from the chili oil and fresh ginger, you'll be sure to make this one often. I know I do!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4 Servings
- 1 tbsp toasted sesame oil
- 3 tbsp olive oil
- 1 tbsp lime juice freshly squeezed
- 2 tbsp japanese soy sauce (shoyu)
- 1/2 tsp fresh ginger grated
- 4 cups romaine lettuce washed and cut into ribbons
- 1 small red bell pepper very thinly sliced
- 1 each red onion very thinly sliced
- 4 each fresh salmon fillets
- 1/4 cup sesame seeds toasted
- 1 tbsp hot chili oil
- 8 each shiitake mushrooms stemmed and sliced into strips
- salt and pepper to taste
In a small mixing bowl, mix together the sesame oil, 2 tbsp olive oil, lime juice, soy sauce and ginger. Set aside.
In a large salad bowl, mix together the lettuce, bell peppers and onions (I personally like the peppers and onions raw, but feel free to cook them with the mushrooms, later in this method). Set aside.
Preheat a large sauté pan on the stove, over medium-high heat.
While the pan is preheating, season both sides of your salmon with a little salt and pepper.
Coat a plate with raw sesame seeds, so that they evenly cover the base of the plate.
Place each salmon fillet into the sesame seeds, so that one side of the fillet is completely coated with the sesame seeds.
Add 1 tbsp of light olive oil to the hot pan and quickly distribute the oil around the pan. Immediately add the salmon fillets to the pan, with the sesame coated side down in the pan. Also, be sure that there is plenty of space between each fillet. They should not be touching one another. Adjust the heat, to make sure the sesame seeds "toast", but do not burn. However, you want the heat to be high enough to sear and toast the seeds, without steaming them.
After about 3 minutes (or when the sesame seeds are nice and golden brown), turn the salmon over in the pan. Cook the other side of the salmon for about 5 minutes, or until desired doneness has been achieved (should be slightly pink inside ... don't forget the salmon will continue to cook when you remove it from the pan).
Remove the salmon from the pan and set aside to rest.
Immediately add the chili oil and mushrooms to the hot pan. Season with a small amount of salt and pepper (don't inhale the chili oil fumes!). Sauté the mushrooms until cooked through.
Add the hot mushrooms to the salad bowl.
Add the salad dressing to the salad bowl.
Mix the salad and distribute to 4 plates.
Place the salmon fillets on each plate. Garnish with more chili oil, if you'd like!
Serving: 4g | Calories: 579.69kcal | Carbohydrates: 11.2g | Protein: 38.405g | Fat: 43.65g | Fiber: 4.31g