Roasted Salmon With Toasted Sesame Slaw
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on salmon fillets
- 3tablespoons canola oil
- Kosher salt and black pepper
- 3tablespoons sesame seeds
- 5tablespoons toasted sesame oil
- ½cup finely chopped scallions
- 2tablespoons peeled, grated ginger
- 2tablespoons lemon juice
- 1tablespoon mayonnaise
- ½teaspoon grated garlic
- 3cups bean sprouts (about 6 ounces)
- 1cup shredded cabbage (about 3 ounces)
- 1cup shredded carrots (about 3 ounces)
- 1(15½-ounce) can chickpeas, drained and rinsed
Nutritional analysis per serving (4 servings)
852 calories; 60 grams fat; 10 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 21 grams polyunsaturated fat; 35 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 46 grams protein; 994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
- Step 2
Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve ¼ cup of the vinaigrette in a small bowl.
- Step 3
To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
- Step 4
Spoon reserved vinaigrette over the salmon and serve with the slaw.
Private Notes
Comments
A slightly bizzarre recipe, & yet....here goes! BUT for my tryout I'll be simply wrapping the salmon (MUST be THICK cut as image) in two layers of cling -wrap & zapping for around 1/2 minute in the mirowave (keep checking how its doing!), all the while sitting on a plate for easy handling....for my taste I want the fish a little underdone, so 10 mins on 425 would be FAR too long! Oh & I'll mince the garlic- an easier manouvre I've found, proceeding then as written..
Really good. Cut back on the toasted sesame oil - 3T instead of 5. Used regular sesame oil for the additional in the vinaigrette as well as on the fish. Next time would probably skip it on the fish. It was all a little too oily. Added some rice wine vinegar to the dressing too, as I felt it needed more acid. Forgot about the garbanzo beans....they would add a different texture but probably not really needed as I served this with jasmine rice. Definitely will make this again!
Add jicama matchsticks if you don’t like bean sprouts. Juicy and crunchy. I Like some others I skipped the garbanzo beans and didn’t miss them.
Chick peas added nothing. Needed a big boost in the zing department.
1. Definitely needed to cook the salmon 5 min longer if you like medium well fish. 2. I wish I would've doubled the vinegarette for the slaw, and also added Tamari (a few drizzles) and like another drizzle of kewpie mayo. I also added a little more of the neutral oil because I felt it was too acidic. 3. I also added roasted peanuts - who knows why I made Kung Pao shrimp the day before but it was awesome
Was OK. I did the salad without mayo and added a bit of tamari and rice vinegar, came out good. The salmon was quite bland though, I like a little more flavor rubbed onto it, next time would add garlic/lemon/ginger most likely