The other night I was craving a sweet-and-spicy salmon situation and decided to try my hand at a sesame-crusted version (something I used to order religiously at one of my favorite restaurants in the city). I figured it would be good, but I did not expect it to be an absolute banger! As in… seconds for everyone, including my four-year-old.
For him, I skipped the sauce and added a spoonful of pesto because (for reasons known only to him) he will only eat salmon if it’s covered in pesto. He calls it “Hulk salmon” because it’s green and we just go with it.
Sesame Crusted Salmon
Makes 2-4 servings
Ingredients:
- 1.5 lb salmon filet, cut into 4 pieces
- 1 egg
- 1/4 cup cup sesame seeds (I mixed black and white but either/or is fine)
- 1/4 cup tamari or soy sauce
- 1 Tbs honey
- 2 Tbs sweet chili sauce
- 2 Tbs mayo (I know, but just trust me here)
- 1 Tbs toasted sesame oil
- 1 Tbs grated ginger (I buy it jarred)
- 1 tsp red pepper flakes
- 4 small or 1 large cucumber, chopped or sliced
- Juice from 1/2 lemon
- 2-4 cups, cooked white or brown rice
- Sriracha hot sauce, for drizzling, optional
Directions:
- Preheat the oven to 400°F.
- Mix the egg with a pinch of salt in a shallow bowl.
- Pour sesame seeds onto a plate.
- Pat each piece of salmon dry and dip in the egg followed by the sesame seeds.
- Place the salmon on a parchment-lined cookie sheet.
- Bake for 15-18 minutes.
- While the salmon is cooking, mix the tamari, honey, mayo, sesame oil, ginger, and red pepper flakes in a small bowl. Taste and add whatever flavor you want more of. If it’s too thick, add a teaspoon of water.
- Remove salmon from the oven and serve over white rice. Place the cucumbers next to the salmon and rice and drizzle the sauce over everything.
- Add sriracha for some heat (optional)
- Enjoy!
