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.

Difficulty Level

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

Preheat the oven to 350°F.

Combine all of the stir fry sauce ingredients in a blender or with a whisk until smooth. Season to taste.

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.

Arrange the salmon on a baking sheet and roast for 12-15 minutes, until cooked through.

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.

Combine all of the aioli ingredients in a blender or food processor until smooth. Season to taste with salt and pepper.

To serve, divide the salmon and stir fry between plates. Top with aioli.