Ingredients
Scale
Salmon:
- 3 tbsp. white sesame seeds
- 3 tbsp. black sesame seeds
- 4 small sustainably sourced fillets of salmon, each 3.5 ounces
- 2 tsp. wasabi paste
- 1 tsp tamari or soy sauce
- 1 tbsp. oil
Ginger-garlic Drizzle:
- Zest and Juice of one lime
- 1 tsp grated ginger
- 1 clove garlic, minced
- 2 tsp sesame oil
- pinch of red pepper flakes
- pinch of salt
Optional garnish:
- green onions, thinly sliced
- cilantro
- toasted nori
Instructions
- In a small bowl, mix together lime zest, juice, ginger, garlic, sesame oil and red pepper, and salt. Taste and adjust for seasoning, set aside.
- Combine white and black sesame seeds and spread evenly on a plate. Set aside.
- Mix wasabi paste and tamari together, brush each piece of salmon with thin layer of wasabi mixture. Roll in the sesame seeds to coat evenly.
- Heat a large non-stick skillet over medium-high heat. Add oil, and when hot, gently place the pieces of salmon into the pan. Cook salmon for 1 minute. Turn and repeat cooking each of the 3 remaining sides for 1 minute. Lower the heat if the sesame seeds are browning too quickly.
- Plate salmon and drizzle with Ginger Lime Vinaigrette. Serve with brown rice and sautéed vegetables.
- Prep Time: 10 min