Ginger Sesame Salmon
This Ginger Sesame Salmon recipe combines tender, sesame-crusted salmon baked to perfection with a medley of vibrant sautéed vegetables. Served over forbidden rice and drizzled with a savory ginger sesame sauce, it offers a delicious balance of flavors and textures. Perfect for a healthy weeknight dinner or a special occasion, this dish is as visually stunning as it is satisfying.
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Servings:
Ingredients
Rice:
- 1 Cup forbidden rice cooked according to package directions
Vegetables:
- 2 Tablespoons extra virgin olive oil
- 4 Cups broccoli florets cut into smaller pieces
- ½ small onion sliced
- 6 ounces mushrooms sliced
- 4 medium carrots sliced
- ¼ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
Salmon:
- 16 ounces salmon in four pieces
- ⅓ Cup sesame seeds
- 1 recipe Ginger Sesame Sauce divided
Instructions
- Cook Rice according to package directions.
- While rice is cooking, preheat oven to 275℉.
- If you haven’t already, slice and chop vegetables, and prepare Ginger Sesame Sauce (link in ingredients).
- Prepare Salmon: transfer ¼ sauce to another small bowl (set remaining sauce aside for drizzling). Brush skinless side of salmon pieces with the sauce. Pat the sesame seeds on top. Place salmon pieces skin side down on parchment lined baking tray and bake in preheated oven 20-22 minutes until flakey. Chefs generally recommend an internal temperature of 120-125℉ for perfect texture, while the FDA recommends 145℉ for food safety.
- While salmon is cooking, make the Vegetables: Heat extra virgin olive oil in large sauté pan over medium-high heat. Add mushrooms, onions, and carrots and cook 5-7 minutes until onions are translucent. Add very small amount of water to pan as needed to keep from burning (you want some browning). Add broccoli, salt, pepper, garlic powder, and ground ginger. Stir to blend evenly and cook another 3-6 minutes until broccoli and carrots are tender, but not soggy. Again, add very small amounts of water as needed. Turn heat off. Reheat slightly if needed once salmon is ready.
- Gently heat remaining sauce over low until steamy or for 10-15 seconds in microwave.
- To serve: For each serving, place ½ cup rice in the bottom of shallow bowl or on a plate. Top with ¼ of the veggies and drizzle with small amount of sauce. Add salmon piece to top and drizzle with a bit more sauce.
Notes
- I like to use a mix of white and black sesame seeds when crusting the salmon.
- Choose wild caught salmon when possible.
- This recipe is versatile- change up the vegetables to include what you have on hand.
- I like to use a few types of mushrooms in the veggies for added variety.
Nutrition
Serving: 1serving | Calories: 637kcal | Carbohydrates: 65g | Protein: 24g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Sodium: 1644mg | Potassium: 708mg | Fiber: 9g | Sugar: 17g
Calories: 637kcal