Sesame Salmon with Spicy Stir-Fried Vegetables
A vegetable medley stir-fried in soy sauce, ginger, and garlic beautifully compliments pan-seared sesame salmon for a healthy meal that takes just 25 minutes from start to finish.
Recipe - Stillwater
Sesame Salmon with Spicy Stir-Fried Vegetables
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 tbsp low-sodium soy sauce
1 tbsp grated fresh ginger
1 tbsp sugar
1 tsp toasted sesame oil
2 garlic cloves, finely chopped
4 salmon fillets, about 4 oz each, skins on
1/4 cup white (or a combination of white and black) sesame seeds
2 tbsp vegetable oil, divided
8 oz mushrooms, stems removed and discarded, and caps cut in half
1 medium head Napa cabbage, chopped
1 cup matchstick cut carrots
1 or 2 red Fresno chiles, thinly sliced
Directions
- Preheat oven to 400 F°. In a small bowl, combine the soy sauce, ginger, sugar, sesame oil and garlic. Whisk until sugar dissolves. Reserve 3 tablespoons of the sauce and set aside. Brush the tops and sides of salmon fillets with remaining sauce.
- Sprinkle 1 tablespoon sesame seeds on the top of each salmon fillet. Press to adhere the seeds to the salmon. Heat 1 tablespoon of the oil in an oven-proof large skillet over medium heat, add the salmon, skin-side up and cook for 1 to 2 minutes, until browned. Turnover and cook for another 2 minutes to crisp the skin. Transfer to the oven and cook for another 5 to 8 minutes, until cooked to desired doneness. Remove from the skillet and keep warm.
- In another large skillet, heat remaining 1 tablespoon oil in the skillet over high heat, add the vegetables, and stir-fry for 3–4 minutes, until just cooked. Add the reserved soy sauce mixture and cook for another 1 minute. Divide salmon and vegetables among serving plates. Serve immediately.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
La Choy Soy Sauce, All Purpose, 10 Fluid ounce
$3.69$0.37/fl oz
Fresh Ginger Root, 0.25 Pound
$3.99/lb$3.99/lb
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.69$0.92/lb
Dynasty Sesame Seed Oil, 5 Ounce
$5.29$1.06/oz
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Fresh Atlantic Salmon Fillets, 1 Pound
$9.99/lb was $13.99/lb$9.99/lb
Cub Sesame Seed, 2.5 Ounce
$2.29$0.92/oz
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
Giorgio Fresh Baby Button White Mushrooms, 6 Ounce
$2.99$0.50/oz
Fresh Napa Cabbage, 1 Pound
$2.99 avg/ea$2.99/lb
Produce Whole Cello Carrots, 2 Pound
$2.99$1.50/lb
Fresh Jalapeno Peppers, 0.1 Pound
$0.30 avg/ea$2.99/lb
Directions
- Preheat oven to 400 F°. In a small bowl, combine the soy sauce, ginger, sugar, sesame oil and garlic. Whisk until sugar dissolves. Reserve 3 tablespoons of the sauce and set aside. Brush the tops and sides of salmon fillets with remaining sauce.
- Sprinkle 1 tablespoon sesame seeds on the top of each salmon fillet. Press to adhere the seeds to the salmon. Heat 1 tablespoon of the oil in an oven-proof large skillet over medium heat, add the salmon, skin-side up and cook for 1 to 2 minutes, until browned. Turnover and cook for another 2 minutes to crisp the skin. Transfer to the oven and cook for another 5 to 8 minutes, until cooked to desired doneness. Remove from the skillet and keep warm.
- In another large skillet, heat remaining 1 tablespoon oil in the skillet over high heat, add the vegetables, and stir-fry for 3–4 minutes, until just cooked. Add the reserved soy sauce mixture and cook for another 1 minute. Divide salmon and vegetables among serving plates. Serve immediately.