Sesame Crusted Salmon
Prep
5m
·
Cook
15m
·
Total
20m
About This Recipe
This sesame crusted salmon recipe features crunchy white sesame seeds coating tender, flaky salmon fillets. Serve with soba noodles, baby bok choy, and a zesty Asian dressing for a flavorful and satisfying meal. Optional garnish with sliced shallots adds an extra layer of flavor to this delicious dish.
Ingredients
(Servings:
4)
Scale
Convert
Soba And Greens
Asian Dressing
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories787kcal39%
-
Fat33g50%
-
Saturated Fat6g30%
-
Carbohydrates77g25%
-
Fiber8g32%
-
Sugar10g20%
-
Protein43g86%
-
Cholesterol120mg40%
-
Sodium560mg23%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. SALMON:If salmon is very wet (eg in vacuum pack or defrosted), pat off excess water but do not dry thoroughly.
I am pretty sure this will work with other types of fish but I must confess I haven’t tried. Love to know if you do!
2. Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they’re cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can’t drink alcohol, leave this out and substitute with 2 – 3 tbsp of cider vinegar. You may need to add more sugar.
3. Feel free to use any greens of choice here. Use as much as you want to serve.
4. Dark or sweet soy sauce is not suitable for this dressing.
5. Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.
6. Nutrition per serving, assuming 150g / 5 oz fillets and that all the dressing is used. It doesn’t take into account fat that’s left on the tray. LIGHTER OPTION : Opt for oil spray on the salmon, switch the soba for zucchini noodles or cauliflower rice, reduce oil in dressing to 2 tbsp = 503 cal per serve.
I am pretty sure this will work with other types of fish but I must confess I haven’t tried. Love to know if you do!
2. Soba noodles, rice vinegar and mirin are sold in the Asian section of supermarkets here in Australia, but they’re cheaper at Asian stores! Mirin is a sweet Japanese cooking rice wine. If you can’t drink alcohol, leave this out and substitute with 2 – 3 tbsp of cider vinegar. You may need to add more sugar.
3. Feel free to use any greens of choice here. Use as much as you want to serve.
4. Dark or sweet soy sauce is not suitable for this dressing.
5. Cooking salmon fillets this way will yield just cooked, very juicy salmon. It keeps cooking while resting. If you are unsure, just take a peek by prying the thick part open slightly to check if it is cooked to your taste. Overcooked salmon is very dry, especially when not marinated like this recipe.
6. Nutrition per serving, assuming 150g / 5 oz fillets and that all the dressing is used. It doesn’t take into account fat that’s left on the tray. LIGHTER OPTION : Opt for oil spray on the salmon, switch the soba for zucchini noodles or cauliflower rice, reduce oil in dressing to 2 tbsp = 503 cal per serve.
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