Sesame Ginger-Crusted Salmon
Serves 1
Ingredients
Salmon
- 4-6 oz piece of salmon, rinsed clean & bones removed
For the Marinade - Marinate salmon for at least 6 hours
- ½ cup ground ginger
- ¼ cup ground garlic
- ¾ cup sesame oil
- ¾ soy sauce
- ⅓ bunch of chopped cilantro
For the Salad - Use as much or as little as you like of each ingredient
- baby mesclun greens
- zucchini, 4 thin slices
- summer squash, 4 thin slices
- 1 tomato, cut into wedges
- red onion, thinly sliced
- 4 slices of lemon
For the Dressing (Best if made a day ahead; will last 6-7 days refrigerated)
- ½ cup sesame oil
- pinch of ground ginger
- pinch of brown sugar
- 6 scallions, minced
- ¼ bunch fresh cilantro, chopped
- pinch of salt & pepper
- 2 cups of rice wine vinegar (add the vinegar last)
Garnishes
- julienne of red onion
- julienne of red peppers
- sliced scallions
- sprinkle black sesame seeds
How-to
Make the Marinade
- In a bowl, add sesame oil, garlic, ginger, soy sauce and cilantro and mix well
- Add salmon and marinate at least 6 hours in the refrigerator
Make the Salad Dressing - Tastes best if made a day in advance and refrigerated
- In a bowl, whisk together sesame oil, ginger, brown sugar, scallions, cilantro, salt and pepper
- Add rice wine vinegar last and whisk to mix well
Grill the Salmon
- Place salmon on a hot grill and cook for 6-10 minutes, one side only
Plate & Serve
- Mound salad ingredients on a plate and top with dressing
- Lay salmon on top and drizzle with a little more salad dressing