Sesame Salmon Subs With Cucumber Pickle Recipes

SESAME GRILLED SALMON

Sesame Grilled Salmon image

Delicious grilled salmon. A very flavorful main dish. Great when served with grilled yellow bell peppers, green beans, and wild rice with herbs.

Provided by Emily

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

¼ cup light soy sauce
1 ½ tablespoons honey
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 pound salmon fillets
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
Heat sesame oil in a large skillet over medium-high heat.
Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

Nutrition Facts : Calories 406 calories, Carbohydrate 14.7 g, Cholesterol 111.5 mg, Fat 18.5 g, Fiber 0.5 g, Protein 43.7 g, SaturatedFat 4 g, Sodium 1878.6 mg, Sugar 13 g

QUICK-PICKLED SESAME CUCUMBERS

Quick-Pickled Sesame Cucumbers image

These pickled cucumbers go great with our Korean Beef Tacos.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
2 tablespoons coarse salt
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
2 tablespoons lightly toasted sesame seeds
1 tablespoon gochugaru (Korean hot red-pepper powder)

Steps:

Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.

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