Main Dishesbonappetit4.4
Sesame-Crusted Salmon Bowls
A simple sesame seed crust can take your weeknight rice bowls to new heights. Gingery shaved carrots make a bright, crisp, no-cook side.
👥 4 Servings👤 Rachel Gurjar📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●peeler
- ●skillet
📝 Preparation Steps
1
Whisk together ½ cup fresh lemon juice, 6 Tbsp. toasted sesame oil, 2 Tbsp. honey, 2 Tbsp. finely chopped pickled ginger, one 2" piece ginger, peeled, finely grated, and ½ cup soy sauce in a small bowl. Set dressing aside.
. toasted sesame oil6 Tbsp. honey2 Tbsp. finely chopped pickled ginger2 Tbsp2" piece ginger, peeled, finely grated1
2
Toss 2 lb. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl to combine and let sit ⏱️ 15 minutes to allow carrots to release excess liquid.
. carrots, peeled, very thinly sliced lengthwise with a vegetable peeler2 lb. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Pour off any liquid that has accumulated in bowl; discard. Drizzle ¼ cup reserved dressing over carrots, add 4 scallions, thinly sliced on a diagonal, and toss to combine. Set carrot salad aside.
4
Pat four 5–6-oz. skinless salmon fillets dry with paper towels and season lightly with salt. Place on a large plate with a lip; drizzle remaining 2 tsp. soy sauce over and rub on both sides to coat. (Doing this will help the sesame seeds adhere to the salmon.)
5–6-oz. skinless salmon fillets4
5
Place 6 Tbsp. white and/or black sesame seeds on another large plate. Working one at a time, place salmon on top and turn to coat, pressing seeds to adhere.
. white and/or black sesame seeds6 Tbsp
6
Heat 2 Tbsp. vegetable oil in a medium skillet over medium. Working in 2 batches, cook salmon until golden brown and firm, about ⏱️ 5 minutes per side.
. vegetable oil2 Tbsp
7
Transfer salmon fillets to plates and mound some steamed white rice and reserved carrot salad alongside. Serve with remaining reserved dressing.
Steamed white rice (for serving)
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