Sesame-Crusted Salmon Bowls
Ingredients
The dressing
-
½
cup
fresh lemon juice
-
6
Tbsp.
toasted sesame oil
-
2
Tbsp.
honey
-
2
Tbsp.
finely chopped pickled ginger
-
12
inches
ginger, peeled, finely grated
-
½
cup
soy sauce
The salad
-
2
lb.
carrots, peeled, very thinly sliced lengthwise
-
2
tsp.
Diamond Crystal kosher salt
-
4
scallions
thinly sliced on a diagonal
The salmon
-
4
pieces
skinless salmon fillets, 5–6 oz. each
-
6
Tbsp.
white and/or black sesame seeds
-
2
Tbsp.
vegetable oil
For serving
-
Steamed
white rice
(for serving)
Instructions
- Whisk together the dressing ingredients and set aside.
- Toss the sliced carrots with salt and let them sit for 15 minutes.
- Drain excess liquid from the carrots, add dressing and scallions, then toss.
- Pat the salmon fillets dry, season with salt, and coat with soy sauce.
- Press the sesame seeds onto the salmon fillets to adhere.
- Heat vegetable oil in a skillet and cook the salmon until golden brown, about 5 minutes per side.
- Serve the salmon with rice and carrot salad, drizzled with remaining dressing.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
900mg
Cholesterol
70mg
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