Sesame Salmon With Orange Slaw Recipe By Tasty

SUSHI-STYLE SALMON RECIPE BY TASTY

Sushi-Style Salmon Recipe by Tasty image

Here's what you need: salmon, kani, spicy mayonnaise, sweet sushi sauce, avocado, sesame seed

Provided by Rebecca Lowinger

Categories Lunch

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 lb salmon
3 sticks kani
spicy mayonnaise, to taste
sweet sushi sauce, to taste
1 avocado
sesame seed, for garnish

Steps:

Shred kani sticks into thin strings
Place in a small bowl and mix with a squirt of each sauce
Spread kani sticks evenly on top of salmon.
Bake at 400°F for 15 minutes and allow to cool.
Thinly slice avocado and place neatly on salmon, then drizzle sauces as desired.
Garnish with sesame seeds and serve.

Nutrition Facts : Calories 594 calories, Carbohydrate 6 grams, Fat 40 grams, Fiber 5 grams, Protein 46 grams, Sugar 0 grams

ROASTED SALMON WITH TOASTED SESAME SLAW

Roasted Salmon With Toasted Sesame Slaw image

Raw bean sprouts are the unexpected star in this version of coleslaw. The toasted sesame-seed vinaigrette brings out the natural earthiness in the crisp sprouts and shredded cabbage. This slaw, beaming with bright ginger, lemon and scallion, is the perfect accompaniment to silky, rich salmon. For a more filling meal, serve with white or brown rice on the side.

Provided by Kay Chun

Categories dinner, lunch, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 (6-ounce) skin-on salmon fillets
3 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons sesame seeds
5 tablespoons toasted sesame oil
1/2 cup finely chopped scallions
2 tablespoons peeled, grated ginger
2 tablespoons lemon juice
1 tablespoon mayonnaise
1/2 teaspoon grated garlic
3 cups bean sprouts (about 6 ounces)
1 cup shredded cabbage (about 3 ounces)
1 cup shredded carrots (about 3 ounces)
1 (15 1/2-ounce) can chickpeas, drained and rinsed

Steps:

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.
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 1/4 cup of the vinaigrette in a small bowl.
To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
Spoon reserved vinaigrette over the salmon and serve with the slaw.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 43 grams, Carbohydrate 35 grams, Fat 60 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 993 milligrams, Sugar 8 grams, TransFat 0 grams

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