Sesame Crusted Salmon with Bok Choy & Soy, Lime and Ginger Sauce  

Sesame Crusted Salmon with Bok Choy & Soy, Lime and Ginger Sauce  

 

INGREDIENTS

Salmon & Sauce

1 tbsp toasted sesame oil

3 tbsp olive oil

1 tbsp lime juice freshly squeezed

2 tbsp soy sauce

1/2 tsp fresh ginger grated

4 each fresh salmon fillets

1/4 cup sesame seeds

salt and pepper to taste

 

INSTRUCTIONS

In a small mixing bowl, mix together the sesame oil, 2 tbsp olive oil, lime juice, soy sauce, and ginger. 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.

 

Bok Choy

2 large Bok Choy

2 tsp vegetable oil

2 tsp sesame oil

3 garlic cloves, grated

¼ cup water or vegetable stock

Salt & pepper to taste

 

Meanwhile, cook the bok choy. Cut a slice across the base of 2 large pak choi so the leaves separate. Heat 2 tsp vegetable oil and 2 tsp sesame oil in a wok, add 3 grated garlic cloves and stir-fry briefly to soften. Add the bok choy and fry until the leaves start to wilt. Pour over ¼ cup water or vegetable stock, cover the pan and allow to cook for 5 mins – you’re aiming for the stems to be tender but still have a bit of bite.

Plate the bok choy, top with the salmon, spoon over the sauce and serve with brown rice or noodles if you like.

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