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