Sesame-Crusted Salmon With Ginger Vinaigrette Recipe

Name: Sesame-Crusted Salmon With Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small cucumbers, peeled and coarsely chopped; 1/2 cup rice wine vinegar; 1/8 teaspoon salt; 2 tablespoons sugar; 1/4 cup water; 1/4 cup low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon honey; 1 teaspoon hot sauce; 1/2 teaspoon dark sesame oil; 4 (1-inch-thick) salmon fillets (about 1 1/2 pounds); 2 tablespoons sesame seeds, toasted; 4 small cucumbers, thinly sliced; Garnish: fresh mint sprigs

Servings: persons

4 small cucumbers, peeled and coarsely chopped
1/2 cup rice wine vinegar
1/8 teaspoon salt
2 tablespoons sugar
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon hot sauce
1/2 teaspoon dark sesame oil
4 (1-inch-thick) salmon fillets (about 1 1/2 pounds)
2 tablespoons sesame seeds, toasted
4 small cucumbers, thinly sliced
Garnish: fresh mint sprigs

1
Process 4 cucumbers in food processor until smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into a bowl, discarding pulp.
2
Stir 1/2 cup vinegar and salt into cucumber liquid; set aside.
3
Combine sugar and water in a small saucepan. Bring to a boil, stirring often; boil 1 minute. Remove from heat, stir in cucumber liquid mixture; set sauce aside.
4
Stir together soy sauce and next 4 ingredients in a small bowl; brush over salmon. Place salmon in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
5
Bake at 450u00b0 for 10 to 12 minutes or until desired degree of doneness.
6
Divide cucumber slices among 4 shallow bowls. Spoon cucumber sauce onto cucumbers and top with salmon fillets; add fresh mint sprig to each bowl, if desired. Serve with Ginger Vinaigrette.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 small cucumbers, peeled and coarsely chopped, 1/2 cup rice wine vinegar, 1/8 teaspoon salt, 2 tablespoons sugar, and more.

Yes, Sesame-Crusted Salmon With Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sesame-Crusted Salmon With Ginger Vinaigrette

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