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Large white platter with sesame seared salmon, sauteed greens and a side of dipping sauce on a grey concrete background

Sesame Seared Salmon

stir-fried vegetables, kimchi aioli

STARS

Coat salmon fillets with black and white sesame seeds then roast until perfectly cooked and the seeds are toasted golden. Serve on a mix of stir-fried bok choy, chopped broccolini, and shiitake mushrooms seasoned with oyster sauce and ginger. Add homemade kimchi aioli on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Ingredients

Stir Fry Sauce

  • 1 garlic clove
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste
  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 2 scallions, minced
  • Salt and pepper to taste

Salmon

  • ½ cup black and white sesame seeds
  • 4 salmon fillets
  • Salt and pepper

Stir Fry

  • 4 heads baby bok choy, quartered
  • 1 bunch (about 1 pound) broccolini, trimmed and roughly chopped
  • 8 ounces shiitake mushrooms, halved

Kimchi Aioli

  • ½ cup kimchi, drained and chopped
  • 1 garlic clove
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • ½ teaspoon chili paste, to taste 
  • Salt and pepper to taste
Directions
1
Preheat the oven to 350°F. 
2
Combine all of the stir fry sauce ingredients in a blender or with a whisk until smooth. Season to taste.
3
Place the sesame seeds in a shallow dish. Pat the salmon fillets dry with paper towels, season with salt and pepper and dredge the top side in sesame seeds. 
4
Arrange the salmon on a baking sheet and roast for 12-15 minutes, until cooked through. 
5
On a baking sheet (or two if necessary), toss the vegetables with the stir fry sauce until well-coated. Roast for 10-12 minutes, until fork-tender.
6
Combine all of the aioli ingredients in a blender or food processor until smooth. Season to taste with salt and pepper.
7
To serve, divide the salmon and stir fry between plates. Top with aioli. 

Sesame Seared Salmon

stir-fried vegetables, kimchi aioli

STARS

Coat salmon fillets with black and white sesame seeds then roast until perfectly cooked and the seeds are toasted golden. Serve on a mix of stir-fried bok choy, chopped broccolini, and shiitake mushrooms seasoned with oyster sauce and ginger. Add homemade kimchi aioli on the side.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  15 minutes
Servings:  4

Ingredients

Stir Fry Sauce

  • 1 garlic clove
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste
  • 1 tablespoon canola oil
  • 1 tablespoon minced ginger
  • 2 scallions, minced
  • Salt and pepper to taste

Salmon

  • ½ cup black and white sesame seeds
  • 4 salmon fillets
  • Salt and pepper

Stir Fry

  • 4 heads baby bok choy, quartered
  • 1 bunch (about 1 pound) broccolini, trimmed and roughly chopped
  • 8 ounces shiitake mushrooms, halved

Kimchi Aioli

  • ½ cup kimchi, drained and chopped
  • 1 garlic clove
  • 1 cup mayonnaise
  • 1 lemon, juiced
  • ½ teaspoon chili paste, to taste 
  • Salt and pepper to taste

Directions

1
Preheat the oven to 350°F. 
2
Combine all of the stir fry sauce ingredients in a blender or with a whisk until smooth. Season to taste.
3
Place the sesame seeds in a shallow dish. Pat the salmon fillets dry with paper towels, season with salt and pepper and dredge the top side in sesame seeds. 
4
Arrange the salmon on a baking sheet and roast for 12-15 minutes, until cooked through. 
5
On a baking sheet (or two if necessary), toss the vegetables with the stir fry sauce until well-coated. Roast for 10-12 minutes, until fork-tender.
6
Combine all of the aioli ingredients in a blender or food processor until smooth. Season to taste with salt and pepper.
7
To serve, divide the salmon and stir fry between plates. Top with aioli.