Marinated Sesame Salmon
with Scallions and Sprouts
|Saturated Fat Acids||4.5 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse salmon, pat dry and cut in half crosswise. Drizzle with teriyaki sauce and season with salt and pepper.
Put sesame seeds on a plate, turn the salmon pieces in seeds to coat, pressing firmly to adhere.
Heat oil in a non-stick pan and cook the salmon pieces over high heat for about 1 minute on each side.
Remove salmon from pan, wrap in aluminum foil and place in the freezer for 30 minutes; this stops the cooking process and makes the fish easier to cut.
Meanwhile, squeeze juice from the lemon. Peel the ginger root and garlic, then coarsely chop and grind to a fine paste with 1 pinch of salt in a mortar. Mix lemon juice, rice vinegar, soy sauce and ginger-garlic paste in a shallow dish.
Remove salmon from the freezer, add to the ginger mixture and let marinate for 15 minutes, turning several times.
Meanwhile, rinse and dry scallions and cut into thin strips.
Cut shiso sprouts from the bed with kitchen shears.
Remove salmon from the marinade and pat dry. With a sharp knife, cut salmon into thin slices, arrange on plates and drizzle with the remaining marinade. Sprinkle with scallions and shiso sprouts.