EatSmarter exclusive recipe

Marinated Sesame Salmonwith Scallions and Sprouts

Marinated Sesame Salmon - Marinated Sesame Salmon - Sushi at home - with quickly seared fish
Marinated Sesame Salmon - Sushi at home - with quickly seared fish


Calories:411 kcal
Preparation:25 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories411 kcal(21%)
Protein34 g(68%)
Fat26 g(33%)
Carbohydrates8 g(3%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe development: EAT SMARTER


For servings

1 ½ poundsSalmon (from the middle piece, without skin)
3 tablespoonsTeriyaki sauce
6 tablespoonsSesame seeds
2 tablespoonsCanola oil
1 piecefresh Ginger root (about 20 grams)
1Garlic clove
3 tablespoonsRice vinegar
3 tablespoonsSoy sauce
1 bedShiso sprout (or watercress)

Kitchen Utensils

1 Tablespoon, 1 Paper towel, 1 Aluminum foil, 1 Citrus juicer, 1 Non-stick pan, 1 Large knife, 1 Small knife, 1 Cutting board, 1 Mortar, 1 Kitchen shears, 1 Peeler, 1 Plate, 1 Slotted spatula, 1 Bowl


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1 Rinse salmon, pat dry and cut in half crosswise. Drizzle with teriyaki sauce and season with salt and pepper.
2 Put sesame seeds on a plate, turn the salmon pieces in seeds to coat, pressing firmly to adhere. 
3 Heat oil in a non-stick pan and cook the salmon pieces over high heat for about 1 minute on each side.
4 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.
5 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.
6 Remove salmon from the freezer, add to the ginger mixture and let marinate for 15 minutes, turning several times.
7 Meanwhile, rinse and dry scallions and cut into thin strips.
8 Cut shiso sprouts from the bed with kitchen shears.
9 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.


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