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Sesame Salmon

Sesame-crusted salmon over rice with sesame kale and ponzu mayo.

Sesame Salmon
Serves 2Prep 15 minCook 25 minDifficulty mediumCuisine Asian
dairy-freemain
Servings: 2

Ingredients

Instructions

  1. Rinse rice in a fine-mesh sieve until water runs clear. In a small saucepan, combine rice with 1¼ cups water. Bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, 17–20 minutes. Keep covered until ready to serve.
  2. Strip kale leaves from tough stems; discard stems. Tear or chop leaves into bite-sized pieces. Place kale and 1 cup water in a medium nonstick skillet. Bring to a boil over medium-high heat. Cover halfway through, 5–7 minutes. Drain in a fine-mesh sieve and rinse under cold water; squeeze dry. Wipe out skillet and reserve for step 5.
  3. While kale cooks, in a medium bowl, stir together half of the toasted sesame seeds, tamari, and 2 teaspoons each of sesame oil and sugar. Mix in cooked kale; set aside until ready to serve. Trim scallions, separating whites/light greens and dark greens; place dark greens in ice water until ready to serve.
  4. Stir mayonnaise, ½ teaspoon ponzu, and remaining sesame oil with the scallion whites/light greens. Remove salmon skin and season fish all over with salt and pepper. Brush skin side with this mixture. Press salmon into remaining sesame seeds to coat.
  5. Heat 2 teaspoons oil in reserved skillet until shimmering. Add salmon, sesame-side down, and cook until seeds are browned, 2–3 minutes. Flip and cook until desired doneness, 2–4 minutes longer. Transfer to a plate.
  6. Fluff rice with a fork. Serve salmon over rice with kale and dark scallion greens on top. Drizzle remaining ponzu sauce and mayo mixture alongside. Sprinkle remaining sesame seeds over everything. Enjoy!