Name: Sesame Salmon with Broccoli, Pickled Carrot, Bok Choy & Ginger Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 baby bok choy; 3 crowns broccoli; 3 medium carrots; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg salmon fillet; black pepper; chili-garlic sauce; honey; mayonnaise; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Sesame Salmon with Broccoli, Pickled Carrot, Bok Choy & Ginger SauceSesame Salmon with Broccoli, Pickled Carrot, Bok Choy & Ginger Sauce — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 baby bok choy

3 crowns broccoli

3 medium carrots

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg salmon fillet

black pepper

chili-garlic sauce

honey

mayonnaise

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Separate broccoli into bite-sized florets; cut stems into smaller pieces. Transfer to a large baking sheet pan, drizzle with oil, then season with salt and pepper. Stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until broccoli is golden brown and tender, 18-20 minutes. Remove from oven.

Meanwhile, place vinegar, honey, and salt in a medium bowl. Whisk to combine the pickling liquid.

Trim and slice bok choy crosswise into thin (shred-like) strips. Add to the bowl with the pickling liquid.

Peel, trim, and coarsely grate carrots. Add to the bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl, stir to combine the pickled veggies, and set aside.

Peel and mince ginger. Place in a small bowl along with soy sauce, vinegar, honey, and chili-garlic sauce, then whisk to combine the marinade.

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end (or corner) firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

Cut the salmon into 1-inch cubes. Place in a large bowl, along with half of the marinade, and stir to coat. (Reserve remaining marinade for the sauce.)

Preheat a large skillet over medium heat.

While the skillet heats up, add sesame seeds to the bowl with the salmon, and stir once more to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon (leaving any excess marinade in the bowl) and cook, turning occasionally, until cooked through, 4-5 minutes. Remove from heat.

Meanwhile, add mayo to the bowl with the reserved marinade and whisk to combine the ginger sauce.

To serve, divide broccoli, pickled veggies, and salmon between bowls. Drizzle with sauce and enjoy!

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