Salmon with Sesame and Herbs
This recipe was adapted from Alison Roman’s recipe, published in The New York Times. 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.
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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