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I’m enjoying making recipe bowls and this recipe works well for it. I don’t know what it is but I like them. The sesame seeds give a nice crunch to the salmon. The salad mixture adds freshness and the rice brings it all together. The finishing touch is a mayo aioli over the salmon and a tangy sauce drizzle over the salad. I don’t think the two flavors compete with each other. I ate mine with chopsticks just because it’s a dinner bowl. Besides the time it may take to do the prep work for this meal is an easy dish to make and oh so delicious. Give it a try.
Sesame Seed Crusted Salmon Bowl
Ingredients
- 4 -6 Salmon filets, or 1 Salmon half, skin removed (hopefully no bones)
- 1-2 Egg Whites with a little water
- 2/3 cup total of White and Black Sesame Seeds stirred together
- Salt and Pepper
- Olive Oil
Salad Mixture and Dressing
- 1 small Napa Cabbage, thinly sliced
- 1 small Fennel Bulb, thinly sliced
- 8 Brussel Sprouts, thinly sliced or grated
- ¼ cup Parsley, chopped
- Couple of Basil leaves, rough chopped
- 1 Carrot, cut into matchstick style or thinly sliced and cut in half
- 2 – 4 Radishes, thinly sliced and ‘cut into matchstick style’
- 1 Avocado, cut into chunks
- 1-2 Green Onions, chopped
- ¼ cup Soy Sauce
- 1 Tbsp Rice Vinegar
- 2 tsp fresh Ginger, grated or finely chopped
- 1-2 Tbsp Chili Sauce
- 2 Tbsp Lime Juice
- ¼ cup Olive Oil
- Dash toasted Sesame Seed Oil
- 2 Tbsp Honey
- Salt and Pepper to taste
Mayo Aioli
- ½ cup Mayo
- 2-3 Tbsp Lime Juice
- 1 Tbsp Chili Sauce or 2 tsp Sriracha if prefer more spice and heat
- 4 cups Cooked White Rice
Directions
- Preheat oven to 350 degrees
- On a baking sheet lined with parchment paper or foil, lay the salmon on the baking sheet. Add the salt and pepper. In a small bowl whisk the egg white and a few drops of water (no more than a few tsp) together. Brush the egg wash on the salmon covering the top and sides. Add the sesame seed mixture to the salmon, gently pressing down on the salmon so it adheres to it. Drizzle a little of the olive oil over the salmon. Bake for about 12-15 minutes or longer depending on size and thickness of the salmon. You want to make sure you don’t over bake and dry it out.
- While the salmon is baking, make the salad and dressings. In a bowl combine the cabbage, fennel and Brussel sprouts along with the parsley and basil. Gently toss until mixed together. Add the carrots, radishes, cucumber and green onions.
- In a bowl or mason jar combine the ingredients for the dressing. Taste and make any adjustments you desire. Set aside
- In a small bowl combine the ingredients for the mayo aioli.
- Remove the salmon from the oven and let cool slightly. If you have a salmon half, cut up in about 2 inch wide slices.
- In individual serving bowls, spoon some of the rice into the bowl, spoon some of the salad mixture off to one side, lay 1 or 2 salmon pieces on top of the rice with one end slightly over the salad mixture. Spoon some of the avocado on the side of the bowl. Drizzle some of the salad dressing over the salad and some of the mayo aioli over the salmon. Make any adjustments or additions you prefer.
Note: There are a variety of other vegetables you can add to or delete from the salad. Feel free to make this your own. Such as cherry tomatoes cut in half and edamame.
Enjoy … gathering around the table with family and friends
