Best 4 Roasted Salmon With Toasted Sesame Slaw Recipes

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• 1. Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 T of the oil and season with s & p. Roast until opaque and medium throughout, about 10 minutes.
• 2. Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, Miracle Whip, garlic and remaining 2 T oil; season with S & P. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• 3. To the large bowl, add bean sprouts, cabbage, carrots, and chickpeas, and season with S & P. Mix well.
• 4. Spoon reserved vinaigrette over the salmon and serve with the slaw.

SESAME SALMON BOWLS

Steps:

• In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.
• In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.
• Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.
• Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

SALT-ROASTED SALMON TOSTADA

Steps:

• Preheat an oven to 500 degrees F.
• In a frying pan, heat 2 inches of oil to 360 degrees F.
• Fry tortillas, 1 at a time, until crispy, about 2 minutes(do not fold tortilla). Drain on paper towels and set aside.
• In a baking dish that will hold the salmon in 1 layer, spread half of the salt over the bottom. Arrange salmon on top of salt then cover with remaining salt. Bake for about 8 minutes. The salmon should be pink and moist in the center; insert a knife tip through salt and into a piece of fish to check. Remove salmon from oven and allow to cool slightly. Lift off and remove salt crust with a spatula. Break up salmon with your fingers and place in a bowl; drizzle with a little bit of the vinaigrette. If desired, add cilantro leaves.
• Place a crisp tortilla on each plate. Top with a ladleful of black beans then with a layer of salmon. In a bowl, lightly dress the arugula with remaining cumin vinaigrette. Add sesame seeds and toss well. Place a small mound of greens on each tostada and sprinkle with goat cheese. Place a lime wedge alongside and drizzle with lime-cumin creme fraiche. Serve.
• Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.;
• In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
• In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
• Mix together in a small bowl. Use immediately.

ROASTED SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top - skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
• Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through - check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes 'Lyonnaise' (see 'Goes well with' recipes) and half-steamed broccoli (see below).