Zesty Ginger Sesame Salmon Bowl

Name: Warm Black Rice Summer Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Healthy
Ingredients: 2.5 cups black rice; 2 yellow zucchini, chopped; 1 shallot, sliced thinly; 1 bundle asparagus, chopped with woody ends removed; 1.5 cups peas; 1 handful sprouts of choice; Optional: pecorino cheese or other goat's or sheep’s milk cheese; 1 tbsp fresh tarragon; 1 tbsp fresh flat-leaf parsley; 1 tbsp fresh dill; 1/4 cup almonds, chopped; 2 tbsp fresh flat-leaf parsley, minced; 1 tbsp fresh dill, minced; 1 tbsp fresh tarragon, minced; 1 tsp fresh jalapeño, minced; 1 tbsp fresh shallot, minced; 1 tbsp Dijon mustard; 3-4 tbsp extra virgin olive oil (or until desired consistency is reached); 1/2 lemon; 2 tbsp honey; Salt and pepper to taste

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Asian

My Zesty Ginger Sesame Salmon Bowl is the perfect balance of spicy, savory, and fresh, all in one bowl. Tender and flaky salmon fillets are crusted with a sesame and ginger mixture, which adds a delightful crunch and nutty flavor to the dish. Topped with a medley of fresh and crunchy vegetables, and drizzled with a creamy and spicy mayo, I know this is about to become your new favorite weeknight meal. Each ingredient has been thoughtfully selected to create a harmonious balance of flavors, textures, and nutrients so it’s not only delicious, but so, so good for you too! Xx

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Ingredients

For the salmon

About 2 lbs salmon or 4 salmon filets
1 egg white
3/4 cup sesame seeds I mixed black and white
olive oil for drizzling

For the bowl

2 small cucumbers ribboned
2 large carrots ribboned
Bundle of radishes sliced thinly
1/2 cup fresh basil chopped
limes juiced
Celtic salt
1/2 cup healthy mayo typically in the US, pick an olive oil based mayonnaise
1-2 tablespoons and 1 tsp divided of hot sauce of choice
1/4 cup tamari coconut aminos or soy sauce
3 tablespoons honey
2 tablespoons and 2 tsp sesame oil divided
1 tablespoon grated fresh ginger
3-4 cups cooked rice

Instructions

Heat up the oven to 450° F and prepare a baking sheet by greasing it with olive oil.
Take a shallow bowl and put the sesame seeds in it. Crack an egg and separate the white into a separate bowl. Dip each piece of salmon in the egg white, then coat it with sesame seeds. Put the salmon on the prepared baking sheet in a single layer.
Drizzle some olive oil on the salmon and bake it for 8-12 minutes or until it is cooked to your preference.
Create ribbons out of the carrots and cucumber and thinly slice the radish.
Whisk the tamari, honey, 1 tsp desired hot sauce, 2 tbsp sesame oil, and ginger in a small bowl to make the sauce. Set it aside for later use.
For the spicy mayo, mix the remaining 1-2 tbsp hot sauce, 2 tsp sesame oil and the mayonnaise in a bowl.
In a large bowl, add the cut cucumber, carrots, basil, and radishes. Put the lime juice on, sprinkle with salt and toss to combine.
Serve by spooning the salmon over the cooked rice, topping it with the vegetables, drizzling the tamari ginger sauce over everything, and adding a dollop of spicy mayo. Enjoy!