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Salmon with Sesame and Herbs

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Salmon with Sesame and Herbs

Salmon with Sesame and Herbs is ideal for a clean January - or any time.

In the spirit of finishing a full 30 days of this darn Whole30 (or whatever your New Year’s resolution might be), we are having Salmon with Sesame and Herbs on this last Friday of January. 

Salmon with Sesame and Herbs is an Alison Roman recipe, published in The New York Times. With that pedigree alone, you know it is going to be good. Alison’s version adds a little sweetness with honey, and she also tosses some quick-pickled shallots in with the herbs. We omitted the honey (hello Whole30), and we skipped the shallots because ours weren’t looking too good. Otherwise, we made this recipe as written, and it has become our new favorite way to serve salmon. The herbs tossed with sesame and rice wine vinegar were fresh and crunchy – and a little bit Asian-tasting. We did not miss the sweetness one bit.

Nor did we crave any of the things we are used to craving. Maybe we’ve gotten used to Whole30-ing. Or maybe this salmon is just really yummy. I’m thinking it’s the latter.

Salmon with Sesame and Herbs
Adapted from Alison Roman’s recipe, published in The New York Times

3 tablespoons low-sodium soy sauce (or coconut aminos if you are Whole30-ing)
4 tablespoons unseasoned rice wine vinegar, divided
 Kosher salt and ground black pepper
4 skin-on salmon fillets, 4 to 6 ounces each, at least 1-inch thick
2 tablespoons raw white sesame seeds
3 cups cilantro, parsley or both, tender leaves and stems
1 tablespoon toasted sesame oil

Combine soy sauce and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place the salmon skin-side up in the marinade and let it sit for at least 20 minutes, or up to 2 hours.

Place a rack in the top third of the oven and heat the broiler. Place the salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to the oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.

Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.

Toss the herbs, sesame oil, sesame seeds, and 1 tablespoon rice wine vinegar in a medium bowl.

Transfer the salmon to a large serving platter, and top with the sesame and herb salad.

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