Nutty sesame seeds and wild salmon is a winning flavor and texture combination. As an added bonus, the sesame seeds protect the delicate salmon from scorching and overcooking. Black sesame seeds are available in many supermarkets or specialty stores, but toasted white sesame seeds are perfectly fine on their own.
Ingredients
¼ cup mayonnaise
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sriracha (or to taste)
1 teaspoon grated fresh ginger
½ teaspoon honey (optional)
Salt and pepper to taste
2 tablespoons neutral oil such as canola or grapeseed
1 bunch broccolini, thick stems (more than ½-inch) halved or quartered lengthwise
2 (5 to 6 ounce) portions salmon, pin bones removed Available in our Premium Subscription Box
Low sodium soy sauce or tamari for brushing
3 tablespoons toasted sesame seeds, preferably black and white
Sushi rice for serving
Thinly sliced scallions for garnishing
Directions
Make the dressing
In a small bowl, add the mayonnaise, vinegar, sesame oil, sriracha, ginger, and honey if using, and whisk to combine. Season with salt and pepper.
Cook the Broccolini
In a medium skillet, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add the broccolini, season with salt and pepper, then cook, turning once, until crisp-tender and lightly charred in spots, about 5 minutes. Transfer to a bowl and wipe out the skillet.
Prep and Cook the Salmon
Lightly season the salmon with salt and pepper and brush the top side with soy sauce. Coat the top side of the salmon with the sesame seeds, pressing to adhere.
Return the skillet to medium heat and add the remaining 1 tablespoon oil until shimmering. Add the salmon, sesame-side down and cook until deep golden brown, 2 to 3 minutes. Flip the fish and cook just until the skin is browned and crisp and the fish is nearly cooked through, 2 to 3 minutes, depending on the thickness of the fillets.
Finish and Serve
Spoon the rice into bowls and top with the salmon and broccolini. Drizzle with the sriracha dressing and garnish with scallions. Enjoy!
Pro Tips
Pair it Up
The best wines for most Asian dishes are high in acidity and are a great counterpoint to the flavors. Sauvignon blanc, with its bright acidity and clean tastes, is a good match. So are unoaked pinot gris, Spanish albariños, and sparkling wines.
Change it Up
Baby spinach or coarsely chopped napa cabbage or bok choy are great alternatives to broccolini.
Leftover Magic
For a portable nextday lunch, sandwich the rice, salmon, broccolini, and garnishes between sheets of nori.
