Sesame-Crusted Salmon with Soba and Bok Choy

Name: Sesame-Crusted Salmon with Soba and Bok Choy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 salmon or trout fillets; 250 g dried soba noodles; 2 bunch baby bok choy; 2 tsp fresh ginger; 1 clove garlic; 75 g white sesame seeds; 1 1/2 tbsp soy sauce; 3 tbsp rice vinegar; 1 tbsp mirin; 2 tsp sugar; 4 tsp vegetable or canola oil; salt and pepper; sliced scallions

This sesame-crusted salmon is crisp on the outside, tender in the center, and served over soba noodles with wilted bok choy. A quick soy-ginger dressing ties everything together, making it an easy, flavorful dinner that feels restaurant-worthy.

Servings4 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

salmon or trout fillets
4
dried soba noodles
250 g
baby bok choy
2 bunch
fresh ginger
2 tsp
garlic
1 clove
white sesame seeds
75 g
soy sauce
0.5 tbsp
rice vinegar
3 tbsp
mirin
1 tbsp
sugar
2 tsp
vegetable or canola oil
4 tsp
salt and pepper
sliced scallions

Step-by-Step Instructions

Take the salmon fillets out of the refrigerator 20 minutes before cooking so they cook more evenly. Pat them dry with paper towels.

Preheat the oven to 220C/430F, or 200C/390F with fan. Position a rack near the top of the oven, about 20 cm/8 inches below the broiler.

Season both sides of the salmon with salt and pepper. Spread the sesame seeds in a shallow dish, then press each fillet into the seeds so all sides are well coated.

Place the coated salmon on a lined baking tray and drizzle the tops with the oil. Bake for 10 minutes, then switch the oven to high broil and cook for 2 to 3 minutes more, until the sesame crust is lightly golden.

While the salmon cooks, make the dressing. In a small jar or bowl, combine the soy sauce, rice vinegar, mirin, sugar, grated ginger, and minced garlic. Shake or whisk until blended, then let it sit for 5 minutes.