Sesame Salmon with Spiralized Slaw
Try this Sesame Salmon with Spiralized Slaw recipe, or contribute your own.
Try this Sesame Salmon with Spiralized Slaw recipe, or contribute your own.
- 1 teaspoon honey
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons chopped cilantro
- 1 tablespoon freshly grated ginger
- 1 tablespoon sesame oil
- for the dressing:
- 2 tablespoons tahini
- 1 large zucchini blade d noodles trimmed
- for the salmon and slaw:
- 2 (3-4oz) pieces skinless boneless salmon
- 1 large carrot blade d noodles trimmed
- 1 red bell pepper blade a, noodles trimmed
- 1 garlic clove pressed and minced
- 1 teaspoon sriracha or similar hot sauce
- 1 teaspoon sesame seeds + more for garnish
- Carbohydrate 21.8189000243876 g
- Cholesterol 0 mg
- Fat 15.5203000147161 g
- Fiber 6.49503122945747 g
- Protein 9.50427188776873 g
- Saturated Fat 2.17556000207754 g
- Serving Size 1 1 Serving (368g)
- Sodium 36.8256250347772 mg
- Sugar 15.3238687949302 g
- Trans Fat 1.01275750107764 g
- Calories 247 calories
Step-by-step
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together all of the ingredients for the dressing, except for the sesame seeds and tahini.
- Remove 2 tablespoons of the dressing and pour over the salmon pieces.
- Bake the salmon for 15-20 minutes or until cooked to your preference (15 minutes for medium-rare, 20 minutes for well done.)
- Meanwhile, add in the tahini and sesame seeds to the bowl with the leftover dressing and add in the spiralized veggies and cilantro and toss together well.
- When salmon is ready, divide the slaw among plates and top with the cooked salmon.
- Garnish the salmon with sesame seeds and serve immediately.
Tahini does the heavy lifting in this recipe, anchoring a dressing that must bridge the gap between rich, roasted fish and crisp, raw vegetables without turning them soggy.
- Reserve two tablespoons of the vinegar and soy base before adding the tahini, preventing the thick paste from clinging too aggressively to the salmon surface before baking.
- Roast the three-to-four-ounce salmon portions at 400 degrees Fahrenheit for precisely fifteen minutes to achieve a medium-rare center that yields easily to a fork.
- Toss the spiralized zucchini, carrot, and bell pepper ribbons immediately before service to keep the cellular walls intact and prevent liquid release.
- Store leftover dressed slaw and cooked fish separately in airtight containers for up to twenty-four hours, refreshing the vegetables with a splash of rice vinegar upon reheating.
Proper moisture control separates crisp slaws from watery side dishes. Dividing the emulsion early protects both the protein crust and the vegetable crunch.
